Jamie Oliver Air Fryer Roast Carrot & Goat’s Cheese Salad

This vibrant and hearty Jamie Oliver Air Fryer Roast Carrot & Goat’s Cheese Salad is made with sweet roasted carrots, creamy goat’s cheese, juicy grapes, and warm flatbreads. The combination of harissa, fresh herbs, and smashed avocado creates a bold, savory, and fresh-tasting salad that eats like a meal. Ready in just under 30 minutes and serving 2, it’s a perfect light lunch or colorful dinner. Serve it with a sparkling water or crisp white wine for a refreshing contrast.

Jamie Oliver Air Fryer Roast Carrot & Goat’s Cheese Salad Ingredients

• 350g carrots
• 1 heaped tbsp harissa paste
• 1 tbsp olive oil
• Sea salt and black pepper
• 2 flatbreads
• 85g rinded goat’s cheese
• 150g seedless red or black grapes
• 1 bunch soft herbs (30g) – coriander, tarragon, flat-leaf parsley
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1 small ripe avocado

How To Make Jamie Oliver Air Fryer Roast Carrot & Goat’s Cheese Salad

1. Roast the carrots: Wash and cut the carrots lengthways. Toss with harissa, olive oil, salt, and pepper in the large air fryer drawer. Cook at 180ºC for 20 minutes, shaking halfway. Warm the flatbreads in the drawer for the last 2 minutes.
2. Cook cheese and grapes: Slice goat’s cheese in half and place in the small drawer with grapes. Drizzle with oil, season, and air fry at 180ºC for 8 minutes.
3. Make grape-herb salad: Pick grapes into a bowl, lightly crush, add herbs, red wine vinegar, and extra virgin olive oil. Season to taste.
4. Assemble the plates: Lay out the flatbreads, mash avocado on top, spoon on the grape salad, add roasted carrots and goat’s cheese. Drizzle any extra dressing on top and serve warm.

Recipe Tips

• Roast carrots evenly: Cut into uniform sizes for even roasting.
• Leave grapes on stems: Easier to roast and remove afterward.
• Use soft, ripe avocado: For easier mashing and better flavor.
• Warm flatbreads last: Just a minute or two in the drawer is enough.
• Mix herbs last-minute: Keeps their flavor bright and fresh.

What To Pair With Roast Carrot & Goat’s Cheese Salad

This salad pairs beautifully with crisp white wines like Sauvignon Blanc or a citrusy sparkling water. For more substance, serve with grilled chicken or roasted chickpeas. A cup of carrot-ginger soup also complements the flavors well.

How To Store Roast Carrot & Goat’s Cheese Salad

Refrigerate: Store each component separately in airtight containers. Consume within 2 days for best texture.
Freeze: Not recommended – roasted carrots and cheese do not freeze well once assembled.

Roast Carrot & Goat’s Cheese Salad Nutrition Facts

• Calories: 657 kcal
• Total Fat: 36.8g
• Saturated Fat: 10.1g
• Carbohydrates: 66.8g
• Sugar: 24.1g
• Protein: 15.5g
• Sodium: 2.4g
• Fibre: 8.7g

FAQs

Jamie Oliver Air Fryer Roast Carrot & Goat’s Cheese Salad

Course: DinnerCuisine: British-Mediterranean FusionDifficulty: Easy

Servings

2

servings

Prep time

9

minutes

Cooking time

20

minutes

Calories

657

kcal

A bold, warm salad featuring harissa-roasted carrots, creamy goat’s cheese, juicy grapes, and smashed avocado on soft flatbreads.

Ingredients

• 350g carrots

• 1 heaped tbsp harissa paste

• 1 tbsp olive oil

• Sea salt and black pepper

• 2 flatbreads

• 85g rinded goat’s cheese

• 150g seedless red or black grapes

• 30g soft herbs (coriander, tarragon, parsley)

• 1 tbsp red wine vinegar

• 1 tbsp extra virgin olive oil

• 1 small ripe avocado

Directions

• Cut carrots and roast with harissa, oil, salt in air fryer at 180ºC for 20 mins.
• Warm flatbreads in same drawer for last 2 mins.
• Slice goat’s cheese, add to small drawer with grapes, cook 8 mins at 180ºC.
• Pick grapes into bowl, crush some, toss with herbs, vinegar, olive oil, and season.
• Spread avocado on flatbreads, top with salad, roasted carrots, and cheese.
• Drizzle over any leftover dressing and serve immediately.

Notes

• Harissa adds gentle spice—adjust to taste.
• Use seedless grapes for easier prep and eating.
• Keep each element separate if preparing in advance.
• Don’t overcook the goat’s cheese—it should be golden and just melty.