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Carrot salad with coriander, parsley, almonds and Sherry vinaigrette

Add the carrots to the oven once the potatoes are done and make sure they're super-tender and dark at the edges before you take them out. A combination of roasted and raw carrot has double the texture and flavour. We used a mix of orange and purple carrots; pick whatever's sweet and crunchy on the day.

You'll need

8 carrots, scrubbed 2 tbsp olive oil 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways 1 garlic clove, finely chopped Juice of ½ lemon 2 tbsp Sherry vinegar 1 cup each coarsely chopped flat-leaf parsley and coriander 3 spring onions, thinly sliced 50 gm roasted almonds, coarsely chopped 50 ml extra-virgin olive oil


  • 01
  • Preheat oven to 170C. Halve 6 of the large carrots lengthways, then chop into roughly 5cm chunks and combine in a bowl with half the olive oil. Season to taste, spread in a roasting pan lined with baking paper and roast until tender (1¼-1½ hours).
  • 02
  • Toss Dutch carrots in a bowl with remaining olive oil, season to taste, then 30 minutes before larger carrots are done, spread Dutch carrots on top of larger carrots and roast until tender (25-30 minutes). Set aside to cool to room temperature.
  • 03
  • Combine garlic, lemon juice and vinegar in a bowl, season to taste and stand for 5 minutes for garlic to soften. Cut remaining carrots into julienne on a mandolin, add to garlic mixture with herbs, spring onions, almonds and extra-virgin olive oil, toss to combine and season to taste. Place roast carrots on a serving plate, scatter salad over and serve with roast turkey and other accompaniments.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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