- 500g bunched carrots
- 2 nectarines
- 1 orange
- 2 tbsp cider vinegar
- 2 tsp ras al hanut
- 50g peppery salad leaves
- 150g Greek style yogurt
- 1 tbsp dukkah
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 4. Trim the leaves off the carrots and set the leaves aside. Scrub the carrots and halve or quarter them. If they're really skinny, leave them whole.
- 2.
Lay the carrots on a baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven to roast for 15 mins, till the carrots are nearly tender and beginning to colour.
- 3.
While the carrots roast, juice the orange into a jug. Whisk in 2 tbsp cider vinegar and 1 tbsp olive oil. Add a pinch of salt and pepper. Whisk into a dressing and set aside.
- 4.
Slice the nectarine flesh off the stones, then cut the flesh into wedges. Give the carrot leaves a good rinse and pat dry with kitchen paper. Finely chop a small handful (see our tip, overleaf, on what to do with the remaining leaves).
- 5.
When the carrots have roasted for 15 mins, add the nectarines to the tray. Dust with 2 tsp ras al hanut and drizzle over half of the orange dressing. Toss to coat and roast for 7-8 mins. The carrots should be tender and the nectarines softened. Remove from the oven and cool for 2 mins.
- 6.
Pile the salad leaves and most of the chopped carrot leaves onto a platter, or divide them between a couple of plates. Drizzle over the rest of the orange dressing and toss. Pop the carrots and roasted nectarines on top and dollop over the yogurt. Scatter over 1 tbsp dukkah and the remaining chopped carrot leaves to serve.
- Tip
Love you & leaf you
You can use the remaining carrots leaves to make a summery pesto. Pop the washed leaves into a processor with a good handful of toasted nuts, like cashews or almonds, and a chopped garlic clove. Add a good glug of olive oil, a pinch of salt and pepper and a big squeeze of lemon juice. Blitz and hey pesto!
