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Nandos Carrot Salad

Ingredients

Scale

FOR THE CARROTS

  • 1 pack (16oz/450g) of Les Petites multi-colored carrots
  • 1 tspn smoked paprika
  • 1 TBS green zartar
  • 1 TBS Nandos Peri-Peri (mild or hot)
  • Coarse salt and black pepper
  • Olive oil

FOR THE SALAD

  • 2 packs butter lettuce
  • 1 cup of edamame
  • 5 radishes – sliced
  • 2 nectarines – sliced into wedges
  • 1 cup of red peppers – sliced
  • 1 cup of feta- crumbled
  • 2 avocados – cut into cubes
  • 1 cup of micro greens
  • Good quality Italian Olive Oil
  • Balsamic Vinegar
  • Coarse salt and fresh black pepper

Instructions

Preheat the oven to 400 F/200 C

Place the carrots on a baking sheet lined with parchment paper. Season with the spices and oil and toss to coat. Roast on the middle rack for 20-25 minutes till caramelized but still firm. Set aside.

Place the butter lettuce in a large bowl or on a flat platter. Top with edamame, radishes, nectarines, and red peppers. Scatter with the roasted carrots. Add the crumbled feta, avocado, and microgreens. Drizzle with good quality olive oil and balsamic vinegar and season with salt and pepper to taste.

SERVES 4-6

Find it online: https://melissamayo.com/recipe/nandos-carrot-salad/