This salad is the perfect for those days when you’re feeling like something light and fresh.  

Recipe: Michael Van de Elzen  

I love this recipe as it is the perfect dish for a summer lunch on those days where you’re feeling a bit stuffed because of last night’s ham and feel like something light and fresh, but still packed full of flavour. It’s quick to whip up, and feel free to add any leftover salad bits you might have in the fridge to minimise food waste.

Serves 4 (for a light lunch)
Prep time: 30 minutes
Cooking time: 5 minutes

INGREDIENTS

3 pkts baby carrots, green tops removed
1 avocado, destoned, peeled and wedged
4 tbsp sunflower seeds
1 shallot, peeled and finely sliced
mixed green leaves
avocado oil

METHOD

Pre-heat an oven 180 degrees.

Place the carrots into a roasting tray. Drizzle with some avocado oil. Cook for 30 minutes. Place carrots onto 4 plates followed by the fresh avocado, shallots, sunflower seeds and leaves.

Drizzle with generous amounts of avocado oil crème fraiche.

Avocado Crème Fraiche

INGREDIENTS

½ cup crème fraiche
4 tbsp avocado oil
Squeeze of lemon
pinch salt and crack of pepper

METHOD

Slowly pour in the oil whist mixing with a spoon, then stir in lemon juice and season.