Veggies on the counter

Roasted Carrot & Black Bean Salad with Orange Cinnamon Dressing

Posted in salads by veggies on the counter on December 30, 2014

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I don’t share the enthusiasm most people have for Christmas. My close family is very small and I’m with them all year around, so gathering for an occasion I personally couldn’t care less about (I respect all religions, but I’m not a religious person) just seems a bit pointless. Having said this, it doesn’t come as a surprise that I don’t bother cooking a big, impressive meal for Christmas Eve. In fact, I cook the same kind of food I do everyday, like this little carrot and black bean salad.

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This dish is easy to pull off and it’s packed full of good things for you. It’s also perfect for this time of the year when, after the carb and sugar filled holidays, people seek to lighten up their eating. You can also adapt the ingredients, like substituting the black beans for chickpeas or even the carrots for sweet potatoes. The dressing is very fragrant and gives an exotic edge to the salad too. After cooking my way through Plenty More these last couple of weeks, I borrowed some ideas from Ottolenghi, and one of those is adding spices to salad dressings, like cinnamon and/or fennel seeds.

I wish you guys a wonderful new year, and I’ll come back by the end of the week  with one of my favourite soup recipes –keeping the mood light and clean. ;)

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Roasted Carrot & Black Bean Salad with Orange Cinnamon Dressing

serves 2

For the salad:

645 g / 10 medium sized carrots, peeled and left whole

1 teaspoon cumin seeds, crushed

1 ½ teaspoon coriander seeds, crushed

1 tablespoon olive oil

270 g / 1 ½ cups cooked black beans (canned is fine)

20 grams chopped parsley

20 grams chopped mint

20 grams chopped coriander

30 grams / ½ small red onion, finely diced

1 medium avocado, thinly sliced

salt and pepper to taste

For the orange cinnamon dressing:

zest of one large orange

3 tablespoons olive oil

2 tablespoons lemon juice

1 small garlic clove, minced

¼ teaspoon cinnamon

salt and pepper to taste

Preheat the oven to 180º. Line a baking tray with non-stick baking paper. Combine the carrots with 1 tablespoon of olive oil and the cumin and coriander seeds. Add a generous pinch of salt and pepper, toss, and roast in the oven for 45 minutes or until the carrots have cooked through and are lightly brown.

Mix the remaining ingredients for the salad in a large bowl, and add the carrots on top. Combine the ingredients for the dressing and drizzle over the salad. Serve immediately.

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