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Roasted Carrot, Avocado and Cumin Salad

August 13, 2009

Here’s another ingenious salad from Jamie Oliver.  I love his salads because they often have an unusual combination of flavors which

roasted carrot, avocado and cumin salad

roasted carrot, avocado and cumin salad

always turn out to be more exciting and delicious than you’d expect.  I won’t lie- this one takes a bit of time, but nothing crazy.   If you make it, serve it with something simple like bread and grilled meat and then your meal won’t take much time at all.  This recipe serves 2.

Ingredients:

4 medium carrots, peeled and cut into 4″ x 1/2″ sticks

1 ripe Haas avocado

1 heaping teaspoon cumin seeds

1 large clove of garlic, peeled

2 T olive oil

salt and pepper to taste

1 t red wine vinegar

1 orange, halved

1 lemon, halved

2 handfuls mixed greens

1 bunch watercress

Directions:

Preheat oven to 350 degrees.  Place carrots in a small pot with water and bring to a boil.  Boil for 10 minutes, until almost tender.  Drain carrots.  Meanwhile, place cumin seeds in a mortar with some salt and pepper and grind with a pestle until coarsely ground.  Add the garlic and mash until you have a paste.  Then add the oil oil and red wine vinegar and mash to make a dressing.

When carrots are done, place them on a baking sheet and pour the cumin dressing oven them, then toss to coat.  Place the orange and lemon halves on the sheet, cut side down, and roast the entire sheet in the oven for 20-25 minutes, or until carrots are golden brown.

Arrange the greens and watercress on salad plates.  Slice the avocado just before the carrots come out of the oven and place in a medium bowl.  When carrots are done, place them in the bowl.  Using tongs, gently squeeze the lemon and orange juice over the carrots and avocado and scrape the rest of the drippings from the baking sheet into the bowl.  Gently toss to combine and arrange the carrots and avocado over the greens.  Serve immediately.

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