Roasted and Raw Carrot Salad with Hazelnuts and Rocket

Ingredients for Roasted and Raw Carrot Salad with Hazelnuts and Rocket

• 60ml extra-virgin olive oil, plus 2 tablespoons

• 3 tablespoons sherry vinegar

• 1 teaspoon Dijon mustard

• Sel

• freshly ground pepper

• 2 tablespoons honey

• 1/2 teaspoons ground cumin

• 675g young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces

• 675g young carrots, shaved into ribbons

• 2 cups rocket

• 1/4 cup chopped toasted hazelnuts

How to make Roasted and Raw Carrot Salad with Hazelnuts and Rocket

Preheat oven to 232°C.

In a small bowl, whisk together 60ml oil with the vinegar and mustard. Season with salt and pepper.

In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.

Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, rocket, and hazelnuts; drizzle with dressing.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.