Adapted from 2009 Food & Wine Annual Cookbook, Recipe by Jamie Oliver
Serves 2 as a main part of a meal, 4 to 6 as a side
Preparing the carrots
Preheat the oven to 375F. In a lidded pot or skillet, simmer the carrots in salted water for 8 minutes or until crisp-tender. Drain and transfer to a sheet pan or roasting pan large enough to allow the carrots to rest in a single layer.
Combine the cumin, chile or chile flakes, salt, pepper, olive oil, red wine vinegar, crushed garlic and zest. Pour over the carrots and toss to coat.
Roast the carrots for 25 minutes until they're tender.
Preparing the dressing
Juice the orange and lemon together to acquire about 1/3 cup (or slightly more) of juice. Combine with salt, pepper, red wine vinegar and oil, whisking or shaking well to combine (if using a dressing bottle).
Preparing the salad
Toast the sesame seeds, sunflower seeds and poppy seeds in a dry cast-iron skillet over low heat until fragrant. Toast the bread and tear/cut it into bite-size chunks.
In a salad bowl, combine salad greens, avocados, bread, roasted carrots (with their dressing), and the seed mix. Toss to combine well and serve with dressing.
A recipe from http://kitchenmouse.rozentali.com/2010/04/roasted-carrot-and-avocado-salad-with-citrus-dressing
Posted by Cori Rozentāle on .