Ever since we started buying our vegetables from a brilliant company called Abel and Cole, I have had a new appreciation for salads. Up until using them, I had never considered myself a salad lover. I really didn’t enjoy the taste of lettuce or raw tomatoes. Often I found salads in restaurants claimed to be healthy but were actually doused with sugary dressings. However, since we started buying Abel and Coles salad boxes a few years ago, I have found a new love for salad. None of their recipes resemble the dull piles of leafy greens I thought salads consisted of. Each one is flavour-packed, with exciting tastes and ingredients. Often, ingredients I didn’t think I even liked, yet when I ate the finished product, found myself loving. Their chefs and recipe creators must be geniuses. I am yet to find a salad of theirs I don’t like. This Roasted Carrot and Nectarine Salad is one of my family’s favourite recipes from Abel and Cole.
Carrots roasted to perfection, before being covered in a hearty spice mix. Nectarines slices cooked until softened and creamy. A naturally sweet dressing of fresh orange juice brings the salad together. The flavours are so bright and delicious. Finished with a little greek yoghurt to lighten the taste, and a sprinkling of Dukkah spice which adds a flavourful crunch. It really is the perfect combination of textures and flavours.
The original recipe from their website calls for “peppery salad leaves” so it really leaves it up to you. I had fresh watercress on hand, along with the leaves from the carrots themselves, but you can use whatever you like.
This Roasted Carrot and Nectarine Salad is colourful, zesty, and tastes divine. It’s certainly a crowd-pleaser, and I hope you love it as much as my family does!
Roasted Carrot and Nectarine Salad
Ingredients
- 500 g carrots
- 2 nectarines
- 1 orange
- 2 tbsp apple cider vinegar
- 2 tsp ras al hanut
- 150 g greek yoghurt
- 1 tbsp dukkah
- 2 tbsp olive oil
- salt and pepper (to season)
Instructions
- Preheat your oven to 200°C or 180°C fan. Wash the carrots and cut into sticks. No need to peel!
- Add them to a baking tray and toss with 1 tbsp olive oil and some salt and pepper. Put them in the oven to roast for 15 minutes.
- Meanwhile, juice the orange and add to a jug. Stir in the other 1 tbsp olive oil, along with the apple cider vinegar and a little salt and pepper.
- Cut the flesh off the stone, and then slice the nectarines into wedges. When the carrots have roasted for 15 minutes, add the nectarines to the tray. Scatter over the ras al hanut, and around half of the orange juice dressing. Return the tray to the oven for another 8 minutes. Then take out and leave to cool for a few minutes.
- Pile your salad leaves onto a plate, then add the roasted carrots and nectarine on top. Drizzle over a few tbsp of greek yoghurt and sprinkle on the dukkah. Pour over the rest of the orange dressing and serve!