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NANDOS CARROT SALAD

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DELICIOUS

Description

I was raised in South Africa so I am a huge fan of Nando’s Peri Peri Hot sauce. I love to put it on everything. It adds a little bit of a spicy kick that I cannot get enough of.

I roasted some petites carrots till they were golden but firm. If you cannot find these you can substitute larger multicolored or regular carrots. Just cut them into smaller wedges.

The salty feta goes beautifully with the creamy avocado. And a good quality Italian olive oil just finishes it all off. Enjoy xxx MM

US (Imperial)

Print Ingredients

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

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 the edamame, radishes, nectarines and red peppers. Scatter with the roasted carrots. Add the crumbled feta, avocado and micro greens. Drizzle with a good quality olive oil and balsamic vinegar and season with salt and pepper to taste.

SERVES 4-6

EU (Metric)

Print Ingredients

FOR THE CARROTS
1 pack (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 the edamame, radishes, nectarines and red peppers. Scatter with the roasted carrots. Add the crumbled feta, avocado and micro greens. Drizzle with a good quality olive oil and balsamic vinegar and season with salt and pepper to taste.

SERVES 4-6

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