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
CHRISTMAS LOVE:
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.
EASY SWAPS:
- 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.
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.
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