Serves: 8

Pretty as a picture, this salad goes well with meat or fish, and is superb as part of a grazing table.

Method:

Preheat the oven to 220°C.
Cut the carrots in half lengthways, then into diagonal spears approximately 1 cm wide. Place in a bowl and mix with the oil and salt.
Transfer the carrots to a baking tray lined with baking paper. Bake for 15 minutes, or until crisp and tender.
To make the tahini dip, combine the tahini, salt and garlic in a large bowl. Whisk in the water and lemon juice until thick and smooth. Leftover dip can be stored in an airtight container for up to a week.
To make the miso tahini dressing, whisk together all the ingredients in a small bowl.
Heat a frying pan over medium heat and toast the sunflower seeds for 5 minutes, or until golden.
When ready to serve, smear 2 tablespoons of dressing on a large serving dish.
In a bowl, dress the rocket with 2 tablespoons olive oil and the lemon juice. Layer the salad on the serving dish with the carrots, sunflower seeds and poppy seeds, then the dressed rocket and red sorrel, reserving some sorrel leaves to garnish.
Top with the sliced avocado, orange segments and more dressing. Garnish with reserved red sorrel leaves.

Recipe from Feasting by Amanda Ruben (Hardie Grant)

Topics:

Vegetarian salad

Vegan salad

Tahini recipe

Ingredients

Name: Carrot salad with avocado, orange and miso tahini
Yield: 8
Ingredients: 12 medium carrots, peeled 60ml olive oil plus 2 tbsp 1 tsp salt 2 tbsp sunflower seeds 2 small handfuls of rocket leaves 1½ tsp lemon juice 2 tbsp poppy seeds 1 handful of red sorrel leaves (use another red salad leaf like red chard if you cannot find sorrel) 2 avocados, halved and sliced 2 oranges, peeled and segmented For the miso tahini dressing 1 tbsp white miso 135 g Tahini dip (recipe below) 125 ml orange juice 2 tsp maple syrup 1 tsp lemon juice 2 tbsp iced water For the tahini dip 270g tahini 1 tsp sea salt 1 garlic clove 125ml iced water Juice of 1 lemon

12 medium carrots, peeled

60ml olive oil plus 2 tbsp

1 tsp salt

2 tbsp sunflower seeds

2 small handfuls of rocket leaves

1½ tsp lemon juice

2 tbsp poppy seeds

1 handful of red sorrel leaves (use another red salad leaf like red chard if you cannot find sorrel)

2 avocados, halved and sliced

2 oranges, peeled and segmented

For the miso tahini dressing

1 tbsp white miso

135 g Tahini dip (recipe below)

125 ml orange juice

2 tsp maple syrup

1 tsp lemon juice

2 tbsp iced water

For the tahini dip

270g tahini

1 tsp sea salt

1 garlic clove

125ml iced water

Juice of 1 lemon

Carrot salad with avocado, orange and miso tahini

Topics:

Ingredients

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