18/06/2026
Winter salads shouldn't be cold or sad.
Roast something. Add something crisp. Add nourishing greens, Introduce crunch with seeds and nuts, a citrusy dressing, something just out of the oven.
Balance: sweet, bitter, acid, texture.
This is how we build them.
Save this:
Roast Carrot Salad
Serves 4
Ingredients:
1 Tsp cumin seeds
1Tbs coriander seeds
1Tbs dried chilli flakes
2 cloves garlic, peeled and roughly chopped
4 sprigs thyme, leaves picked
60ml extra virgin olive oil
30ml red wine vinegar
500g baby carrots, peeled and halved lengthwise
1 orange, halved
1 lemon, halved
1 ripe avocado, sliced
4x 1cm thick slices ciabatta
180g wintery mixed salad leaves like rocket, raddiccio and spinach
60ml mixed nuts and seeds, toasted like pumpkin seeds, sunflower seeds, sesame seeds, pecan nuts and almonds
150ml plain yoghurt
Method:
Preheat the oven to 180C
In a pestle and mortar, grind the cumin, coriander and chilli with salt and pepper
Add garlic and thyme and smash to a rough paste
Add enough olive oil to generously cover the paste and a good glug of vinegar
Stir the marinade into the carrots, coating well and pour into a roasting tray
Add the lemon and orange halves, face down into the tray. These are going to make up your dressing. Roast for 25 to 30 minutes or until golden
Cut ciabatta into chunks and top with olive oil and a pinch of salt
Roast in a tray for 5 to 10 min or until crunchy and golden
When the carrots are ready, squeeze the lemons and oranges over the carrots and taste adding more vinegar, olive oil or seasoning as necessary
To assemble, place the leaves into a serving bowl and top with the carrots and all their dressing
Add the croutons, avo and nuts and seeds
Drizzle with yoghurt and enjoy!
