roasted carrot salad - Take Stock magazine
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Roasted Carrot, Red Onion, Fennel & Mint

Accompaniment Food Main Courses Starters Dairy-free Gluten-free Vegan Vegetarian

Vegan & gluten free  

10 Servings
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
  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