Honey roasted rainbow carrots with avocado and goldenberries

This salad is a sweet sensation, says Beverley Hicks
Beverley Hicks29 May 2017

Rainbow carrots don’t differ that much in flavour from regular orange carrots, but they do look very pretty.

Although goldenberries tend to be quite sour in taste, soaking them in orange juice softens the sourness just enough to perfectly compliment the sweet honey roasted carrots.

Served warm or cold, this salad is a sweet sensation.

Ingredients (serves 2)

Zest and juice of 2 oranges

4 tablespoons runny honey, divided

50g goldenberries, halved

500g organic rainbow carrots

2 tablespoons rapeseed oil

Salt

Freshly ground black pepper

3 tablespoons sherry vinegar

2 garlic cloves, minced

5 spring onions, thinly sliced

1 large avocado

200g rocket

Red pepper flakes to garnish

Method

In a small saucepan, heat the orange juice and zest until just bubbling. Remove from the heat and add 1 tablespoon of honey and the halved goldenberries. Stir and leave to cool.

Preheat the oven to 200C/400FGas 6.

Scrub the carrots but do not peel, cut into ½cm diagonal slices. Put into a large bowl with the oil, salt, pepper and remaining 3 tablespoons of honey. Toss well to coat and, using a slotted spoon, transfer the carrots to a large roasting pan, reserving any remaining honey and oil left in the bowl. Cover the carrots with tin foil and roast in the preheated oven for 20 minutes. Remove the foil and continue to roast for another 10 minutes or until the carrots are soft and the edges have caramelised. Take out of the oven and leave to cool slightly.

Meanwhile tip the goldenberries and orange juice into the bowl the carrots were tossed in, along with the vinegar, garlic, pinch of salt, pinch of pepper and sliced spring onions. Mix well, taste and adjust the seasoning if necessary.

Halve the avocado and remove the stone. Using a melon baller, scoop out balls of flesh and drop into the dressing, swirl around to totally cover the surface of the avocado, this will prevent it from discolouring.

To serve, divide the rocket between two plates, top with the roasted carrots and avocado balls. Generously spoon over the honey dressing and finish with a sprinkle of red pepper flakes and freshly ground black pepper.

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