Easy Side

Roast carrot and almond salad

Name: Roast carrot and almond salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 bunches baby (Dutch) carrots, trimmed, scrubbed; 2 tbs olive oil; 1/4 red onion, finely chopped; 2 witlof (Belgian endive), thinly sliced widthways; 200g fresh ricotta; 2 tbs sunflower seeds; 1/4 cup (40g) almonds, toasted, roughly chopped; 2 tbs honey, warmed extra virgin olive oil, to drizzle

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by Matt Preston

delicious. senior editor

Oct 08, 2015

This carrot salad is a simple stunner with crunchy sunflower seeds and almonds, and creamy ricotta.

2 bunches baby (Dutch) carrots, trimmed, scrubbed
2 tbs olive oil
1/4 red onion, finely chopped
2 witlof (Belgian endive), thinly sliced widthways
200g fresh ricotta
2 tbs sunflower seeds
1/4 cup (40g) almonds, toasted, roughly chopped
2 tbs honey, warmed extra virgin olive oil, to drizzle

Method

1.

Preheat the oven to 180°C. Place carrots in a roasting pan and drizzle with olive oil. Season well. Roast for 25-30 minutes until soft and lightly golden. Remove from oven and set aside to cool slightly, then transfer to a shallow bowl.
2.

Scatter over the onion and witlof, then gently toss to combine. Dot the salad with ricotta, scatter with the sunflower seeds and almonds, then drizzle with warmed honey and extra virgin olive oil.