Monday, March 18, 2013


This recipe is based on April Bloomfield's recipe. I was looking at her book (A girl and her pig) at a friend's house the other day and this salad recipe started screaming at me: "try me! try me!" Yes, sometimes books can talk. You should listen more carefully.

The lightly warm roasted carrots combine with orange, avocado and cilantro is perfect ! What a great way to eat something healthy yet tasty after a food feast made of caramel cookies and chocolate fondant, eh?


-serve 3-
  • 15 young carrots, unpeeled, half of the green tops left on
  • 1 big orange
  • 2 small avocados
  • 2 garlic cloves, smashed and peeled
  • 1/2 tsp cumin seeds, toasted and ground
  • 1/2 tsp red pepper flakes
  • 1 tbs pumpkin seeds
  • 4 tbsp olive oil
  • juice of half a lemon
  • Cilantro
  • Salt

  • Preheat oven at 200°C (400°F)
  • Clean and cut your carrots (like you would a lemon) leaving half of the green top on them.
  • Pound garlic with a large pinch of salt until you have a smooth paste.
  • In a bowl, stir: 2 tbsp olive oil + garlic paste + cumin + pepper flakes + pumpkin seeds.
  • Place carrots in a large baking dish in a single layer. Add oil and spice mixture and stir. Add one large pinch of salt and toss again.
  • Pour 2 tbsp of water into the baking dish.
  • Cover tightly with foil and cook for 25 minutes.
  • After 25 minutes, remove foil and cook for 35 minutes more or until carrots are lightly browned and tender.
  • While carrots cool, peel orange and segment it.
  • Halve avocados lengthwise and remove peel and pits. Slice them lengthwise into thick slices.
  • Put the avocado slices in a large bowl. Add lemon juice + 2 tbsp oil + a pinch of salt. Toss gently with your hands.
  • Add orange slices and cool carrots. Stir very gently and arrange with cilantro on top. Serve right away.
  • ET VOiLA !

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