- Swap the smoked almonds for normal almonds or hazelnuts, if you like.
- Watercress, torn-up chicory or baby lettuce would work great in place of the rocket.
ONE
By Jamie Oliver
Roasted carrot salad
Clementine, smoked almonds, vivid parsley dressing & rocket
1 hr 39 mins (Prep 9 minutes, Cook 1 hour 30 minutes)
Not Too Tricky
serves 4
Recipe From
Ingredients
12 large carrots
2 clementines
olive oil
2 tablespoons smoked almonds
½ a bunch of flat-leaf parsley (15g)
8 tablespoons cottage cheese
red wine vinegar
1 tablespoon runny honey
4 wholemeal pitta or small flatbreads
60g rocket
Top Tip
This also makes a cracking Christmas side dish. Ramp up the festive flavours by upping to 4 clementines, and ditch the parsley dressing, rocket and pitta – you’ll end up with the most beautiful honey roasted carrots.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub the carrots, then place in a large roasting tray in a single layer.
- Squeeze over the clementine juice, placing the squeezed halves in the tray. Drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, then cover tightly with tin foil and roast for 1 hour.
- Remove the foil, give the tray a good jiggle, and roast for another 30 minutes, or until beautifully soft.
- Meanwhile, blitz the almonds in a blender until fairly fine, then tip out for later.
- In the blender, blitz the parsley, stalks and all, with 6 tablespoons of cottage cheese and 1 tablespoon of red wine vinegar until smooth, loosening with a splash of water, if needed, then season to perfection. Spread across a large serving platter and ripple through the remaining cottage cheese.
- Remove the carrots from the oven, drizzle with 1 tablespoon each of honey and red wine vinegar, then scatter over the almonds.
- Heat the pittas in the oven for a few minutes while you arrange the roasted carrots on the platter, sprinkle over the rocket, and drizzle with any sticky juices from the tray. Serve with the pitta.
EASY SWAPS
Tags
