SCJ_May19
roasted carrot salad - Take Stock magazine

Roasted Carrot, Red Onion, Fennel & Mint

Gail Pizer, head chef at Utopia in Skipton, Yorkshire
Serves: 10
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Vegan & gluten free

 

Ingredients

  • 1kg carrots, ½ lengthwise & cut at an angle
  • 4 red onions, cut into small wedges
  • 1kg fennel, cut into thin wedges
  • Oil of your choice
  • Salt & pepper
  • 100g sunflower seeds
  • 1 tsp coriander seeds, crushed
  • ½ tsp chilli flakes
  • 1 tsp smoked sweet paprika
  • 2 tbsp sherry vinegar
  • 1 tbsp fresh lemon juice
  • Torn mint leaves

Method

  1. Place the carrots in a tray and the fennel and onion in another. Drizzle with oil, season with salt & pepper and paprika. Roast until tender but still have a bite. Leave to cool
  2. Toast the sunflower and coriander seeds, chilli flakes and 2 tbsp oil in a shallow pan for about 2 minutes. Cool, then add vinegar, lemon juice and season
  3. Combine the two trays of vegetables and drizzle over the vinaigrette and toss to coat. Add the mint and serve
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