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Roast Carrot and Avocado Salad with Orange and Lemon Dressing (Jamie Oliver) Recipe

Roast Carrot and Avocado Salad with Orange and Lemon Dressing (Jamie Oliver) Recipe

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Roast Carrot and Avocado Salad with Orange and Lemon Dressing (Jamie Oliver)

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Ingredients:

Serving

1 lb medium mixed colored carrots , with their leafy tops
sea salt
2 level tsp whole cumin seeds
1 or 2 small dried chiles, crumbled
freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme , leaves picked
extra-virgin olive oil
red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tbsp mixed seeds, toasted

Directions:

Preheat the oven to 350 degrees F.
Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.79 Kcal (1837 kJ)
Calories from fat	314.44 Kcal
		% Daily Value*
Total Fat	34.94g	54%
Cholesterol	13.48mg	4%
Sodium	252.08mg	11%
Potassium	1215.08mg	26%
Total Carbs	33.63g	11%
Sugars	8.8g	35%
Dietary Fiber	15.71g	63%
Protein	8.63g	17%
Vitamin C	41.5mg	69%
Iron	3.9mg	22%
Calcium	239.9mg	24%

Amount Per 100 g
Calories	119.37 Kcal (500 kJ)
Calories from fat	85.54 Kcal
		% Daily Value*
Total Fat	9.5g	54%
Cholesterol	3.67mg	4%
Sodium	68.58mg	11%
Potassium	330.57mg	26%
Total Carbs	9.15g	11%
Sugars	2.39g	35%
Dietary Fiber	4.28g	63%
Protein	2.35g	17%
Vitamin C	11.3mg	69%
Iron	1.1mg	22%
Calcium	65.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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