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Cumin-coriander roast carrots, pomegranate & avocado – Diana Henry, Simple

Serves 6 as a starter, 8 as as side dish

INGREDIENTS

1. Salad

30 young carrots, ideally slim
4 tbsp extra virgin olive oil
2 tsp cumin seeds
1 ½ tsp coriander seeds, crushed
1 tsp chilli flakes
Salt and pepper
3 ripe avocados
25 g walnut pieces, toasted
100 g watercress, coarse stalks removed
Coriander leaves from a small bunch
250 g Greek yogurt
1 garlic clove, crushed
Seeds from ½ pomegranate

2. Dressing

3 tsp pomegranate molasses
1 garlic clove, crushed
¼ tsp Dijon mustard
6 tbsp extra virgin olive oil
¼ tsp honey
Squeeze of lemon juice

METHOD
1. Carrots

Preheat the oven to 200°C/gas mark 6. Trim the carrots at the tops but leave a bit of green tuft on. If you can’t find slim carrots, halve or quarter large ones. Don’t peel them, just wash well.

Put in a roasting tin in which they can lie in a single layer. Add the olive oil, spices and seasoning. Turn the carrots over in this to ensure they are all well coated. Roast in the oven for about 30 min; they will become tender and shrink slightly. Be careful not to overcook them.

2. Dressing

Just whisk everything together with a fork. Halve and pit the avocados, cut into slices, then carefully peel each slice. Put everything except the yogurt, garlic and pomegranates into a broad shallow bowl (or on to a platter) and gently toss in three-quarters of the dressing.

Mix the yogurt with the garlic and dot spoonfuls of this among the vegetables,
then scatter with the pomegranate seeds. Spoon on the rest of the dressing and serve.