Egyptian Roast Carrot Salad with Beans & Avocado Recipe | Abel & Cole
Coronavirus FAQ| Blog| Producers Call us
Egyptian Roast Carrot Salad with Beans & Avocado
Clock Image
Prep: 10 mins
Cook: 35 mins
Bring some Egyptian sunshine to your table with this fresh salad of spiced roasted carrots, creamy avocado and crunchy alfalfa sprouts.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
779 kcal
(per portion)
Ingredients you'll need
  • 5 carrots
  • 100g baby leaf spinach
  • 100g alfalfa sprouts
  • 1 orange
  • A handful of mint
  • 1 garlic clove
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 25g sunflower seeds
  • A 400g tin of cannellini beans
  • 1 avocado
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
  • Large mixing bowl
  • Food processor or blender
  • Bowl
  • Sieve
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Halve your carrots lengthwise (or quarter them if they’re really big). Tumble them into a roasting tin. Drizzle with 1 tbsp olive oil. Season. Roast for 30 mins till tender and a little crisp around the edges.

  • 2.

    Roughly slice the baby leaf spinach. Place into a large bowl along with the sprouts. Grate the zest of the orange and add to the bowl.

  • 3.

    Juice your orange into a bowl. Finely chop 5 large mint leaves (save the rest for later) and add to the bowl. Add 2 tbsp olive oil and a pinch of salt and whisk together.

  • 4.

    Peel and grate your garlic. When the carrots are done, stir the garlic, 2 tsp cumin seeds, 1 tsp coriander seeds and the sunflower seeds through them. Pop back in the oven for 3 mins or till the sunflower seeds are golden.

  • 5.

    Drain and rinse the beans. Fold them through the roast carrots.Pop half the beany carrots in the bowl with the spinach. Pour over the dressing and stir to mix.

  • 6.

    Scatter the remaining spiced beans and carrots over the top of the salad. Halve and de-stone your avocado. Slice, peel and lay on top of the salad. Scatter over the remaining mint leaves to serve.

  • Tip

    Brown bag it
    To ripen your avocado, put it in a paper bag with the banana we have sent you and it should ripen in 1-2 days.

This recipe is from
See this week's box