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Roast carrot & avocado salad with orange & lemon dressing
- 500 g medium differently coloured carrots, with their leafy tops
- 2 level teaspoons whole cumin seeds
- 1-2 small dried chillies
- sea salt, crumbled
- freshly ground black pepper
- 2 cloves garlic, peeled
- 4 sprigs fresh thyme, leaves picked
- extra virgin olive oil
- red or white wine vinegar
- 1 orange, halved
- 1 lemon, halved
- 3 ripe avocados
- red wine vinegar
- 4 x 1 cm thick slices ciabatta or other good-quality bread
- 2 handfuls mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops), washed and spun dry
- 2 punnets cress
- 150 ml fat-free natural yoghurt
- 4 tablespoons mixed seeds, toasted
Directions:View on Jamie Oliver
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