ROASTED CARROT & AVOCADO SALAD
SERVES 4 PORTIONS
RUSTIC CROUTONS
2 tbsp. olive oil
2 cups (1-inch) bread cubes
Sea salt
Freshly ground black pepper
8 carrots, peeled and ends trimmed
6 sprigs fresh thyme, plus extra for garnish
4 garlic cloves, unpeeled and left whole
Olive oil
Sea salt
Freshly ground black pepper
1 tsp. Italian seasoning
1/4 tsp. ground cumin
2 cups baby arugula
Half a lemon
1 avocado, cubed
NUTRITIONAL VALUES
Calories: 304kcal
Fat: 24.1g (4.1g S.Fat)
Carbs: 23.2g
Protein: 2.8g
Sugar: 6.8g
Sodium: 351mg
METHOD
For the rustic croutons:
Heat oil in a large skillet over medium heat and cook bread cubes until lightly toasted, about 10 minutes. As needed, adjust the heat. While cooking, season with salt and pepper. Place aside.
Preheat the oven to 200°C/400°F. Toss carrots, thyme, and garlic with enough olive oil to coat on a large, rimmed baking sheet. Season with salt and pepper to taste. Mix in the Italian seasoning and cumin. Roast for 40 to 45 minutes, or until carrots are fork-tender and nicely browned, turning with a spatula frequently to prevent burning. Remove the roasted thyme. Peeled garlic can be spread on bread.
In a large mixing bowl, toss the arugula with the oil. Toss with lemon juice, salt, and pepper, and toss to coat. Season with salt and pepper to taste.
Plate a portion of dressed arugula and top with two roasted carrots (warm or room temperature), avocado, and croutons for each serving. Serve the salad garnished with thyme leaves.
Preheat the oven to 200°C/400°F. Toss carrots, thyme, and garlic with enough olive oil to coat on a large, rimmed baking sheet. Season with salt and pepper to taste. Mix in the Italian seasoning and cumin. Roast for 40 to 45 minutes, or until carrots are fork-tender and nicely browned, turning with a spatula frequently to prevent burning. Remove the roasted thyme. Peeled garlic can be spread on bread.
In a large mixing bowl, toss the arugula with the oil. Toss with lemon juice, salt, and pepper, and toss to coat. Season with salt and pepper to taste.
Plate a portion of dressed arugula and top with two roasted carrots (warm or room temperature), avocado, and croutons for each serving. Serve the salad garnished with thyme leaves.
