Jamie Oliver

Jamie Oliver Roasted Carrot Salad

Jamie Oliver Roasted Carrot Salad

This easy roasted carrot salad by Jamie Oliver is a vibrant and wholesome dish, perfect as a side or light meal. The carrots turn soft and caramelized, paired with a creamy cottage cheese dressing and crunchy smoked almonds. Serve it with warm pittas for a satisfying bite, or enjoy it as a festive side by adjusting the flavors.

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Ingredients Needed

  • 12 large carrots
  • 2 clementines
  • 1 tbsp olive oil
  • 2 tbsp smoked almonds
  • ½ a bunch (15g / ½ oz) flat-leaf parsley
  • 8 tbsp cottage cheese
  • 1 tbsp red wine vinegar
  • 1 tbsp runny honey
  • 4 wholemeal pitta or small flatbreads
  • 60g / 2 oz rocket (arugula)
  • Sea salt and black pepper

How To Make Roasted Carrot Salad

  1. Preheat the oven: Set the oven to 200°C/400°F/gas 6.
  2. Prepare the carrots: Scrub the carrots and place them in a large roasting tray in a single layer.
  3. Add the clementines: Squeeze over the clementine juice and add the squeezed halves to the tray.
  4. Season and roast: Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper, cover tightly with foil, and roast for 1 hour.
  5. Continue roasting: Remove the foil, give the tray a good shake, and roast uncovered for another 30 minutes until soft and caramelized.
  6. Blitz the almonds: While the carrots roast, blitz the smoked almonds in a blender until finely chopped. Set aside.
  7. Make the dressing: In the same blender, blend the parsley (including stalks), 6 tablespoons of cottage cheese, and 1 tablespoon of red wine vinegar until smooth. Add a splash of water if needed and season to taste.
  8. Assemble the platter: Spread the dressing across a large serving platter and swirl in the remaining cottage cheese.
  9. Finish the carrots: Drizzle the roasted carrots with 1 tablespoon each of honey and red wine vinegar, then sprinkle over the blitzed almonds.
  10. Warm the pittas: Heat the pittas in the oven for a few minutes.
  11. Serve: Arrange the carrots over the dressing, scatter over the rocket (arugula), and drizzle with the sticky juices from the tray. Serve with warm pittas.
Jamie Oliver Roasted Carrot Salad
Jamie Oliver Roasted Carrot Salad

Recipe Tips

  • Roast the carrots properly: Cover them with foil for the first hour to trap steam and make them soft, then remove the foil to let them caramelize.
  • Use fresh clementines: Fresh juice gives the best flavor. If clementines aren’t available, use oranges for a similar taste.
  • Blitz almonds carefully: Don’t over-blend, or they’ll turn into almond butter. You want small crunchy bits for texture.
  • Warm the pittas just before serving: This keeps them soft and perfect for scooping up the salad.

How To Store Leftovers?

Let the roasted carrot salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. Keep the dressing separate for the best texture.

Nutrition Facts

Serving Size: 1 of 4 servings

  • Calories: 340
  • Total Fat: 9.5g
  • Saturated Fat: 2.4g
  • Total Carbohydrate: 53.6g
  • Dietary Fiber: 11.6g
  • Sugars: 21.2g
  • Protein: 12.1g

Try More Jamie Oliver Recipes:

Jamie Oliver Roasted Carrot Salad
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Jamie Oliver Roasted Carrot Salad

Author: Imen Dridi Cooking Method:Roasting Cuisine:British Courses:Salads Recipe Keys: R Roasted Carrot Salad
Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 30 minutesRest time: minutesTotal time:1 hour 40 minutesServings:4 servingsCalories:380 kcal Best Season:Suitable throughout the year

Description

This easy roasted carrot salad by Jamie Oliver is a vibrant and wholesome dish, perfect as a side or light meal. The carrots turn soft and caramelized, paired with a creamy cottage cheese dressing and crunchy smoked almonds. Serve it with warm pittas for a satisfying bite, or enjoy it as a festive side by adjusting the flavors.

Ingredients

Instructions

  1. Preheat the oven: Set the oven to 200°C/400°F/gas 6.
  2. Prepare the carrots: Scrub the carrots and place them in a large roasting tray in a single layer.
  3. Add the clementines: Squeeze over the clementine juice and add the squeezed halves to the tray.
  4. Season and roast: Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper, cover tightly with foil, and roast for 1 hour.
  5. Continue roasting: Remove the foil, give the tray a good shake, and roast uncovered for another 30 minutes until soft and caramelized.
  6. Blitz the almonds: While the carrots roast, blitz the smoked almonds in a blender until finely chopped. Set aside.
  7. Make the dressing: In the same blender, blend the parsley (including stalks), 6 tablespoons of cottage cheese, and 1 tablespoon of red wine vinegar until smooth. Add a splash of water if needed and season to taste.
  8. Assemble the platter: Spread the dressing across a large serving platter and swirl in the remaining cottage cheese.
  9. Finish the carrots: Drizzle the roasted carrots with 1 tablespoon each of honey and red wine vinegar, then sprinkle over the blitzed almonds.
  10. Warm the pittas: Heat the pittas in the oven for a few minutes.
  11. Serve: Arrange the carrots over the dressing, scatter over the rocket (arugula), and drizzle with the sticky juices from the tray. Serve with warm pittas.

Notes

  • Roast the carrots properly: Cover them with foil for the first hour to trap steam and make them soft, then remove the foil to let them caramelize.
  • Use fresh clementines: Fresh juice gives the best flavor. If clementines aren’t available, use oranges for a similar taste.
  • Blitz almonds carefully: Don’t over-blend, or they’ll turn into almond butter. You want small crunchy bits for texture.
  • Warm the pittas just before serving: This keeps them soft and perfect for scooping up the salad.
Keywords:Jamie Oliver Roasted Carrot Salad