Cumin Roast Carrot & Avocado Salad
ingredients
- 4 large carrots, whole and unpeeled
- 1 lemon, juiced
- 1 avocado, sliced
- 1 tsp cumin seeds
- 1 tbsp maple syrup
- 1 tsp cider vinegar
- 30g pumpkin seeds, toasted
- 30g sunflower seeds, toasted
- 2 tsp rapeseed oil
- Small handful of coriander, leaves shredded
nutrition facts
Per average serving:
energy
682 kJ / 163 kcal
8 %
fat
12 g
17 %
saturates
1.8 g
9 %
Sugars
6 g
7 %
salt
0.1 g
1 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the oven to 200°C. Dress the carrots with 1 tsp rapeseed oil and 1 tsp cider vinegar. Place into a suitable size roasting tray and into the oven for approx. 30 minutes or until tender and caramelised.
- Remove the carrots from the oven and add cumin seeds. Place back into the oven for a further 5 minutes then remove and leave to cool.
- Slice the carrots length ways into quarters then again into halves on the angle. Squeeze the juice of half a lemon over the avocado.
- Whisk the maple syrup with half a juiced lemon and a teaspoon of oil.
- Gently combine all ingredients and the dressing then serve.
Serving suggestion: serve on a bed of pearled spelt garnished with some lambs lettuce.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.