Rainbow Carrot Salad

Soups and Salads

Rainbow Carrot Salad

2 Servings


Our Rainbow Carrot Salad takes advantage of our fab veggie box from Riverford this week! Just in time for Valentines Day we’ve whipped up a quick, simple, nutritious and gorgeous side or starter to make your loved one smile. This colourful collation is packed full of vitamins and micronutrients. Where carrots really shine is as a source of vitamin A. One cup of carrots provides a whopping 428 percent of the recommended daily intake. Vitamin A is an important nutrient for healthy immune system functioning. It protects and supports cell membranes to help fight infection and increases white blood cell activity. So you’re not just putting a smile on someone’s face but you’re also protecting their immune system, now that’s love!

Bunch of Rainbow Carrots

3 tbsp avocado oil (we love Hunter & Gather)

1 tsp caraway seeds (or cumin seeds)

1 tsp fennel seeds

Salt & cracked pepper to taste

1 dessert spoon almond butter

To Serve – Two large handfuls of baby Rocket leaves and a handful of Walnuts

Preheat oven to 180c. Scrub carrots and then halve or quarter lengthways depending on size of your carrots.

Place in roasting dish and drizzle over half of the avocado oil. Sprinkle over seeds and season with salt and pepper.

Roast for 20-30 minutes until tender when pierced with a knife.

In a small bowl mix together the remaining oil with the almond butter and season to taste (I like to use the toasted seeds that are loose in the roasting dish to add to the dressing).

To assemble place a layer of Rocket in serving bowl. Top with half the carrots and drizzle with half the dressing. Then repeat a second layer. Sprinkle over walnuts if desired. Enjoy x

Note – Fancy a dessert for afterwards, how about our Chocolate mousse?

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