Cumin-coriander roast carrot, pomegranate, and avocado salad
Spice up your carrots with this flavoursome and healthy salad.
Servings
2
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
2 large carrots (approx 160g), cut into batons by quartering lengthways and then cut in half
1 tbsp rapeseed, sunflower or vegetable oil.
1 tsp coriander powder
1 tsp cumin powder
Pinch dried flakes or chilli powder
Ground black pepper
2 cups young Spinach leaves, washed and stalks removed
1 apple
1 tsp Lemon juice
1/2 ripe avocado
1/4 red pepper, sliced
1/2 stick of celery, sliced
1 tbsp chopped walnuts
Handful pomegranate seeds
Handful coriander leaves
1 tbsp plain Greek yogurt
- Dressing
1 tsp pomegranate molasses
1 garlic clove, very finely chopped, or crushed
1/4 tsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp lemon juice
D
- Preheat oven to 200c
- Mix the carrots, oil, coriander, cumin, chilli flakes and black pepper together in a bowl until the carrots are fully coated.
- Lay the carrots in a roasting tin and bake for 30 mins until they are tender, but not overcooked.
- Next, make the dressing by whisking together the pomegranate molasses, garlic, Dijon mustard, extra virgin olive oil and lemon juice.
- Put the Spinach leaves in the bottom of a serving bowl.
- Chop the apple into 1cm cubes and sprinkle with lemon juice, and mix well to prevent the apple from turning brown
- Slice the avocado, coat in lemon juice and add to the bowl, along with the apple, sliced red pepper and celery.
- Toast the walnuts in a dry frying pan until they start to brown.
- Add the carrots to the bowl, drizzle on the dressing, sprinkle on the walnuts, coriander and pomegranate seeds and add a few small spoons of Greek yogurt.
