| | Roast carrot and crispy chorizo salad
Roast carrot and crispy chorizo salad
Roast carrot and crispy chorizo salad 4.3-5 9
  • Calories: 2615 kj
  • Fat: 34g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place carrot and onion on prepared tray.
  2. Combine 2 tbs orange juice, 1 tbs oil, 2 tsp honey, vinegar and mustard in a bowl. Season and set aside.
  3. Combine remaining orange juice, oil and honey in a bowl. Spoon over carrot and onion mixture. Season. Roast for 30 minutes or until tender and caramelised, adding the currants and chorizo for the last 15 minutes, tossing them to coat in the cooking juices.
  4. Combine grain mix, parsley and rocket in a large bowl. Drizzle with half the dressing and toss to combine. Arrange carrot and grain mixture on a serving plate. Drizzle with the remaining dressing and sprinkle with almonds to serve.
Time for preparing:
30 min.


  • 2 bunches baby carrots, trimmed, scrubbed
  • 1 red onion, cut into thin wedges
  • 1 orange, juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons dried currants
  • 300g fresh chorizo, cut into 5mm slices
  • 250g pkt microwave 7 ancient grains, cooked
  • 1 bunch continental parsley, leaves picked
  • 50g rocket or baby rocket
  • 45g (1/4 cup) roasted almonds, chopped