Roast Carrot Salad

This roast carrot salad has a great concentration of flavour from the cooking, and the dressing.

Roast Carrot Salad
Roast Carrot Salad
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I have a very good friend who sits on the opposite side of the fence from me. I am pro choice, believing everyone should have a right to determine what happens to their bodies. She is pro life because of her religious convictions. We both respect one another’s opinions, and can have open dialogue about our convictions. We met for brunch a few days after the American overturning of Roe v Wade. What had interested me was her comment on a particular Facebook post. She had embraced a facility that would care for people who now no longer had a choice. I asked her about this and she told me that no-one should be forced to follow her religious beliefs. Especially if they had not signed up for the moral code they endorsed. It is such an open minded understanding of the world, and people.

Today’s inspirational recipe from Lavender and Lime ♥ Roast Carrot Salad ♥ #LavenderAndLime Click To Tweet

In my mind, the abolishment of abortion means that a few are expecting the majority to follow their belief system. And here my friend, who is steadfast in her convictions, is saying the opposite. That just because she is pro life, and very anti abortion, she does not believe you should force that on other people. It is one of the very many reasons I consider her to be an amazing friend. She stands up for what she feels is true, and allows other people to have their own truths. Our talks are always stimulating and interesting. And in the 10 years or so that we have been friends we have never had an argument, even though we disagree on so many fundamental points. Do you have a friend who has the complete opposite world view to you?

Roast Carrot Salad


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Roast Carrot Salad

You can roast the carrots for longer, just make sure you don't overcook them.
Recipe Category: Salad, Side Dish, Vegetarian
Makes enough for: 2 people
All Rights Reserved: Adapted from The Ultimate Salad Book page 55


For the dressing

  • 30 mls olive oil
  • 1 lime. zest only + juice from half the lime *
  • 15 mls orange juice

For the salad

  • 30 mls olive oil
  • 15 mls rose harissa
  • ½ lime, juice only *
  • 250 g carrots, peeled, trimmed and cut lengthwise with a mandolin on the 2nd widest setting (or as thin as possible with a knife)
  • 5 g flat leaf parsley, roughly chopped


For the dressing

  • Place the oil, lime zest and juice and orange juice into a small jug and whisk to combine
  • Set aside for the flavours to mingle

For the salad

  • Preheat the oven to 190° Celsius
  • Place the oil, harissa and lime juice into a large ovenproof dish and whisk to combine
  • Place the carrots into the dish, toss to combine then layer them in a single layer
  • Place into the oven and cook for 20 minutes, tossing them after 10 minutes
  • Remove from the oven, pour the dressing over the carrots and toss to combine
  • Garnish with the parsley and serve warm, or leave to cool if you prefer
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6 thoughts on “Roast Carrot Salad

  1. Rose harissa is an ingredient I keep meaning to buy. Your carrot salad looks attractive and delicious. I actually have a few friends with differing views, but we respect each other’s opinions. I can’t see the point in arguing about it.

  2. I’ve had similar carrot dishes as part of a mezze table in Middle Eastern restaurants. Your recipe looks delicious!

    best… mae at

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