This spiced up salad is tangy, sweet and sour. You can serve with vinaigrette but it also works well if you drizzle the oily juices from roasting the carrots over the salad. You can make it with non-blood oranges too!
Serves one as a main or 2 as a side
Ingredients
2 medium carrots peeled and trimmed
1/4 teaspoon whole cumin seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole fennel seed
2 Tbsp olive oil
pinch of salt
pinch of cayenne
1 medium blood orange
1 handful rocket or salad leaves of choice
5 pitted olives, roughly chopped
Method
Heat oven to 180 degrees. Quarter the carrots lengthwise and cut into 2-inch chunks. Lightly crush the cumin, coriander and fennel in a pestle and mortar, or just the side of a large knife. Toss the carrots with the oil, crushed spices, pinch of salt and cayenne. Place in the oven and roast for about 30 minutes, turning occasionally, until carrots are tender and caramelized. Cool to room temperature. Slice the blood orange into segments - cut the tops and bottoms from the orange, stand the orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Once peel is removed slice away fruit between the membranes, releasing the segments. Combine carrots, salad leaves and olives. Taste and add more salt and lemon juice if necessary.
