• Rose

Roast Carrot & Avocado Salad

This recipe was inspired by one of my favourite farmers & chefs, Andrea Bemis


I used this as the base and built on it to make it a meal. The yogurt dressing was delicious, the peanuts added a nice crunch and the avocado & buckwheat made it a substantial & filling salad.


Serves 4

Cook time - 1 hour to roast carrots, which can be done ahead

30 minutes to cook buckwheat, which can be done ahead and cooled

Prep - 5-10 minutes to assemble the salad



5-6 carrots

½ c buckwheat - cooked according to packet instructions

2 cups spinach, baby leaf or chopped large leaves

1 large avocado or 2 small

¼ c peanuts, roasted

1 cup Greek style yogurt

½ cup finely chopped cilantro/coriander

1 tablespoon lime juice, (about 1/2 lime), plus more for serving

Pinch of red-pepper flakes

Pinch of fine sea salt


Preheat oven at 180 º C.

Slice carrots into quarters and place in a baking dish, Roast with a drizzle of olive oil, salt and pepper. Check after 30 minutes and flip if necessary.

Cook buckwheat according to packet instructions. Generally I double liquid to measure of grains.

On a large platter place the chopped spinach, sprinkle over the cooled buckwheat, scatter the carrots and avocado, and sprinkle the peanuts. Before serving drizzle or dollop the yogurt dressing over the whole dish.

We had BBQ chicken thighs on the side, with a bottle of Rose on a sunny Friday afternoon.


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