Roasted carrots shine in this salad thanks to the combination of rich avocado, crunchy seeds and a zesty vinaigrette.
Serves: 6
INGREDIENTS
2 bunches baby carrots
olive oil
sea salt and freshly ground pepper
2 avocados, peeled and sliced
2 tablespoons each sunflower seeds and pumpkin seeds
micro salad or rocket leaves
Dressing
3 tablespoons olive oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon sherry or red wine vinegar
1 clove garlic, crushed
METHOD
Preheat the oven to 180°C.
Peel or scrub the carrots and trim the tops to 2 cm.
Toss with a little olive oil, salt and pepper and place in a single layer on a baking tray.
Roast until tender, turning occasionally and removing the smaller carrots as they’re cooked.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the carrots and avocado on a serving platter. Spoon the dressing over the top and scatter with the seeds and salad leaves.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.