This is a great vehicle for using up leftover Glazed carrots (see page 132) – warm them through in the oven so you still have that lovely hot element.
Jamie Oliver's Christmas Cookbook
By Jamie Oliver
50 mins
Not Too Tricky
serves 4
About the recipe
This fantastic Moroccan-style salad gives roasted carrots and avocado some serious attitude. With crunchy ciabatta croutons to add contrast, plus spice, seeds, soured cream and a tasty citrus dressing, you’ve got a winner on your hands.
Recipe From
Ingredients
500g small mixed-colour carrots, heirloom if you can get them
1 teaspoon cumin seeds
1 small dried red chilli
1 clove of garlic
4 sprigs of fresh thyme
extra virgin olive oil
1 tablespoon red wine vinegar
1 orange
2 large ripe avocados
4 x 1cm-thick slices of ciabatta
4 tablespoons mixed seeds
2 handfuls of mixed winter salad leaves, such as Treviso, radicchio, rocket, baby kale
1 punnet of cress
4 tablespoons soured cream
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