Spiced Carrot Salad with Citrus Dressing
Posted April 24, 2015 by Tim Bryan
Prep :  15 minCook :  30 minReady Time 45 minServings: 4


  • 3 bunches baby carrots washed, stems trimmed
  • 1.5 tablespoons harissa paste
  • 300 grams chicken thats been roasted and shredded
  • 1 punnet wild rocket
  • 2 tablespoons mung bean sprouts
  • 3 sprigs mint picked and hand torn
  • 5 sprigs coriander picked and washed
  • 3 tablespoons roasted cashews chopped
  • 2 avocadoes halved, seeded and cut into wedges
  • 3 tablespoons citrus dressing see recipe below

Citrus Dressing

  • 1 orange
  • 1 tablespoon white wine vinegar
  • 300 millilitres extra virgin olive oil


  1. Place carrots in a baking dish rub with a Tblsp of olive oil then toss with harrissa, season with a pinch or 2 of salt. Roast at 180c till golden and a little burnt at the tips and tender. (nobody likes crunchy buggs bunny carrots!) Allow to cool, room temp.
  2. Combine all ingredients along with a pinch of sea salt and crack of pepper. Toss till all combined.
  3. Arrange salad on 4 decorative bowls or plates. Alternatively you could leave out the chicken and serve as an accompaniment to a roast dinner.
Citrus Dressing
  1. Zest the orange with a micro-plane.
  2. Cut orange in half and sear the cut side in a hot non-stick pan for about 5 mins till caramelized.
  3. Squeeze out 3 Tblsp of juice from the caramelized orange and whisk in 1 tspn of the zest along with the vinegar and a pinch of salt.
  4. Whisk in the olive oil.
  5. Dressing will keep fine in the fridge for about 4 days.