Thursday, January 27, 2011

Roasted Carrot & Zucchini Salad

a couple big carrots
a couple zucchini 
few spoonfuls of cumin seed
1/2 of a dried chili
2 cloves of garlic
a handful of fresh thyme leaves
olive oil
red wine vinegar
1 orange, halved
1 lemon, halved
2 ripe avocados
4 thick slices of ciabatta bread
2 handfuls of good greens
(like radicchio, arugula, spinach etc..)
sour cream
a few spoonfuls of mixed seeds/nuts
(i used sesame,cumin, fennel & sliced almonds)

Preheat your oven to 350. Par-boil the carrots for about 10 min.
WHile they are cooking, slice zucchini and get flavour ready.
In a mortar and pestle, ground up toasted cumin seed, s&p,dried chili,
garlic, and thyme leaves, until you get a good paste.
Then add in a few glugs of olive oil and a splash of vinegar.
Toss with the carrots and zuchs on a baking sheet
Put the oranges and lemons face down on the baking sheet as well
and roast for 25 min.

While those are roasting, you can get everything else ready,
butter and pepper the ciabatta slices, and put on another pan,
they need about 5 min in the oven, so throw them in right before
the carrots are done.

Peel and slice avocado and place in a large bowl.
Once veggies are roasted, take them out of the oven,
and using tongs squeeze the lemons and oranges
into a small bowl, with some olive oil and vinegar,
and S&P, to taste.
Toss avocado, roasted veggies and this dressing together,
then throw in the greens, and mix it all together.

Use your tongs to serve into plates, and top
with ripped up pieces of the toasted ciabbata, 
and big dallops of sour cream
then sprinkle with toasted nuts and seeds!

This was amazing!
I added a grilled chicken breast on the side as well, but the salad
was so hearty, that I don't think it was even necessary !

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