Roasted Carrot Avocado Salad with Harissa Yogurt
Sweet roasted carrots, creamy avocado served with creamy, spicy yogurt and crunchy pistachios & pepitas.
Ingredients
- 2 Tbsp red wine vinegar
- 1 garlic clove minced
- 1 tsp grainy mustard
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 cup olive oil
- 5-6 carrots cut into sticks
- 1 large pita bread cut into wedges
- 1/2 cup thick Greek Yogurt
- 2 tsp harissa
- 1 avocado sliced
- 2 Tbsp pepitas
- 2 Tbsp pistachios chopped
Instructions
- To make the dressing whisk together the vinegar, garlic, mustard, cumin, coriander, salt and olive oil.
- Toss the carrots with 2 Tbsp of the dressing and spread on a baking sheet. Bake at 425 for 20 minutes. Remove to a plate.
- To the same baking dish add the pita pieces, drizzle with a little olive oil and place in the oven for 5 minutes until lightly toasted. Remove.
- Spread the yogurt and harissa on a serving plate. Top with the carrots and the avocado.
- Drizzle over the remaining dressing.
- Top with the pepitas, pistachios, pita bread, a sprinkle of flaky salt and fresh cracked black pepper.
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