Today’s challenge… a roasted carrot and courgette salad with baked almond avocado fries and a zingy ginger dressing. For those of you following along on Instagram, you guys voted and as promised, here’s the result.
I found some handsome carrots at my local farmer’s market yesterday and put it to a vote. Would you like to see me make a savoury or sweet recipe with them today? I was super excited when I woke up this morning to see what you guys had in store for me. Would I be eating carrot protein balls until they came out of my ears or something more appropriate for lunch? A resounding win with over 70% of you opting for SAVOURY!
This roasted carrot and courgette salad is truly delicious. The zingy sesame dressing really completes it, throw in some toasted walnuts for nutty crunch and top with my new favourite fries… avocado fries. I coated mine today in a paprika, parsley and ground almonds and baked in the oven so super nutritious and full of energy boosting healthy fats.
Thanks so much everyone for following along, supporting me Instagram (if you’re not already, please do come and join in the fun). You guys are really inspiring and motivating me to challenge myself in the kitchen too. Without you i’d probably just eat roasted veg and salmon every day! Spreading lots of Joey sparkle on this week’s recipes. Stay tuned, there’s some goodies coming up!
Roasted carrot and courgette salad
- 2 carrots
- 2 courgettes
- Handful of walnuts
- 2 tablespoons of olive oil
Zingy ginger dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 1 teaspoon coconut aminos
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped parsley and coriander (mix)
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh grated ginger
- Pinch of salt and coarse black pepper
- 2 avocados
- Juice of 1/2 fresh lime
- 1 egg, gently whisked
- 60g ground almonds
- 1 small tablespoon paprika
- 1 tablespoon fresh parsley
- Pinch of Malden sea salt and course black pepper
Preheat the oven to 180C (fan assisted).
Remove the skin and stone from the avocados and chop into wedges. 1 got about 10 wedges per avocado. Coat with the lime to prevent browning.
Using a fork, gently whisk the egg. Season with salt and pepper and pour onto a side plate.
On another side plate, place the ground almond, paprika, chopped parsley, salt and pepper. Mix.
Add a tablespoon of olive oil or coconut oil to a baking tray and heat in the oven for a couple of minutes until hot.
Dip the avocado wedges into the egg and then into the almond crumb, carefully coating both sides.
Place the wedges onto the oiled baking tray and spray with the remaining oil equivalent. (This gets them nice and crispy)
Bake in the oven for about 25 minutes until golden brown and crisp.
Roasted carrot and courgette salad
Meanwhile, peel the carrots and then using a julienne peeler create thin ribbons with the carrots and courgettes. Oil a baking tray to prevent sticking and add the vegetable ribbons.
Mix all the dressing ingredients together in a jam jar and shake well or use a Jamie oliver flavour shaker maker . I make all my dressing in this as it helps the ingredients infuse together, especially when you have things like garlic and ginger with a bit of texture.
Spoon a good tablespoon of the dressing onto the ribbons and massage in with your hands. Keep the remaining dressing for later. Add the walnuts to the side of the tray. Place all in the oven for 15 minutes to cook. Give them a little stir after about 8 minutes for even cooking.
When the carrot and courgettes are cooked, place on to your serving dish, top with the roasted walnuts, the rest of the dressing and your crispy baked avocado fries.
Totally love this one! I hope you do too.
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