Roast Carrot Salad
You can roast the carrots for longer, just make sure you don't overcook them.
Makes enough for: 2 people
Ingredients
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
Method
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