This salad surprised me. I made it once because I had a bag of sad carrots and zero motivation. It was cold, I was hangry, and I wanted something warm but not heavy — and this turned out to be just right. The kind of meal that feels a bit like a hug but also kind of fancy? Yeah. That.
The first time I pulled the foil off those roasted carrots and smelled the clementines doing their thing underneath — honestly, it stopped me mid-kitchen shuffle. Sweet, citrusy steam hitting my face like “hey, this isn’t just a side salad.” Plus, the cottage cheese dressing (don’t knock it) goes creamy with a bit of bite, and the toasted almonds? Crunch magic. It’s one of those recipes that makes carrots feel cool again.
Why You’ll Love It
- Feels like a proper main, even though it’s mostly carrots
- Roasting with clementines = sweet, sticky, sunshiney flavour
- The parsley and cottage cheese dressing is shockingly good
- Smoky almonds add that perfect crunch on top
- Budget-friendly, filling, and pretty enough to serve to guests
- Works warm or room temp — great for picnics or cozy nights in
Ingredients
- 12 large carrots
- 2 clementines (juice them and toss the peels in too)
- Olive oil
- 2 tbsp smoked almonds
- ½ bunch flat-leaf parsley (about 15g)
- 8 tbsp cottage cheese
- Red wine vinegar
- 1 tbsp runny honey
- 4 wholemeal pitta breads (or small flatbreads)
- 60g rocket (aka arugula)
How to Make It
Roast the carrots with citrus love:
Preheat your oven to 200°C (400°F). Scrub the carrots — no need to peel. Toss them into a roasting tray with the clementine juice, then throw the squeezed halves in too. Add a good drizzle of olive oil, salt, pepper, cover with foil, and roast for 1 hour.
Let them caramelise:
Take off the foil, give everything a little shake (or a quick flip with tongs), and roast for another 30 mins. You want them soft with a bit of caramelised colour around the edges.
Blitz the almonds:
While the carrots roast, chuck the almonds in a blender or food processor. Pulse until they’re mostly fine, but leave a few chunks for texture. Pour them out into a little bowl.
Make that green dressing:
In the same blender (no need to rinse), blend the parsley (stems and all) with 6 tbsp cottage cheese and a splash of red wine vinegar. Loosen with a bit of water if needed, then season to taste. Spoon it across a big platter. Swirl in the remaining cottage cheese so you get creamy ripples.
Glaze the carrots right at the end:
Once they’re roasted and a little sticky, drizzle the carrots with 1 tbsp each of honey and vinegar. Toss gently so they’re glossy. Sprinkle over the chopped almonds.
Warm your pittas and build it up:
Pop the pittas in the oven for a couple minutes to soften. Meanwhile, lay the glazed carrots over the dressing. Sprinkle over the rocket, then pour any leftover tray juices on top. Serve warm, with pittas for scooping.
Common Mistakes and How to Dodge Them
Carrots came out bland.
Did you salt them before roasting? And don’t skip the clementines — they help soak flavour in.
My almonds clumped in the blender.
Short pulses work best. Or chop by hand if you’re old-school.
The dressing’s too thick.
Just add a splash of water (or more vinegar if you want zing). Cottage cheese can go stodgy if overblended.
Forgot the foil — now they’re dry.
Don’t panic. Just toss with a splash of olive oil and cover them loosely for a few minutes to soften them up.
Storage and Reheating
Fridge:
Store leftovers in a sealed container for up to 3 days. Keep the dressing separate if you haven’t combined everything yet.
Freezer:
The carrots can freeze (just roast, cool, and store). Everything else — not ideal.
Reheat:
Microwave works in a pinch, but the oven keeps texture better. About 10 mins at 180°C (350°F) does the trick.
Pro tip:
Slice leftover carrots onto toast with hummus. Surprisingly lovely.
Frequently Asked Questions
Can I swap the cottage cheese?
Sure — ricotta or thick Greek yogurt both work. Just adjust seasoning.
Don’t have clementines?
Oranges or even a splash of OJ will do. You want the acidity and sweetness.
What if I hate rocket?
Totally fair. Swap with baby spinach or just leave it out. The carrots are the star anyway.
Is this meant to be a main or a side?
Either. Works brilliantly with roast chicken or lamb. But also totally satisfying on its own with bread.
Nutrition Facts (Per Serving):
- Calories: ~360
- Fat: 15g
- Carbs: 42g
- Protein: 13g
- Sodium: 420mg
- Sugar: 14g
Jamie Oliver Roasted Carrot Salad
Description
Sweet roasted carrots glazed with clementine and honey, piled over herby cottage cheese with rocket and crunchy smoked almonds.
Ingredients
Instructions
- Roast carrots in clementine juice, olive oil, salt, and pepper for 1 hr covered, then 30 mins uncovered.
- Blitz almonds until coarse.
- Blend parsley with 6 tbsp cottage cheese, vinegar, salt, water as needed.
- Swirl parsley mix onto platter, ripple in remaining cheese.
- Glaze roasted carrots with honey and vinegar, toss with almonds.
- Warm pittas, layer carrots onto platter, top with rocket and juices. Serve.
Notes
- Don’t skip the foil in the first roast — it keeps the carrots tender.
- Add a splash of vinegar to balance sweetness.
- Use good cottage cheese — creamy, not watery.
- Leftover carrots are great in wraps or on grain bowls.