This easy and vibrant roast carrot and goat’s cheese salad by Jamie Oliver is a delicious, quick, and nutritious meal. With creamy avocado, sweet roasted grapes, and a tangy dressing, it’s perfect for any occasion. Feel free to swap herbs or flatbreads based on what you have in your kitchen!
Ingredients Needed
- 350g (12 oz) carrots
- 1 heaped tbsp harissa paste
- Olive oil
- 2 flatbreads
- 85g (3 oz) rinded goat’s cheese
- 150g (5.3 oz) seedless red or black grapes
- 1 bunch of soft herbs (30g / 1 oz), such as coriander, tarragon, flat-leaf parsley
- Red wine vinegar
- Extra virgin olive oil
- 1 small ripe avocado
How To Make Roast Carrot & Goat’s Cheese Salad
- Prepare the carrots: Wash the carrots and halve or quarter them lengthways. Toss them with harissa, 1 tbsp olive oil, sea salt, and black pepper. Cook in the air fryer at 180ºC (350ºF) for 20 minutes, shaking halfway. Add the flatbreads in for the last 2 minutes to warm.
- Cook the goat’s cheese and grapes: Cut the goat’s cheese in half and place it in the small air fryer drawer with the grapes (on the stalk). Drizzle with olive oil, season, and cook for 8 minutes at 180ºC (350ºF), until the grapes begin to burst and the cheese is golden and melty.
- Make the grape and herb salad: Pick the grapes into a bowl and lightly crush some with a fork. Add the herbs, then toss with red wine vinegar, and extra virgin olive oil, and season to taste.
- Assemble the salad: Halve, destone, and mash the avocado onto the warm flatbreads. Spoon over the grape and herb salad, then top with the roasted carrots and goat’s cheese. Drizzle with any remaining dressing before serving.
Recipe Tips
- Don’t overcook the carrots: Keep an eye on the carrots in the air fryer. They should be tender but still slightly firm. Overcooking can make them too soft.
- Warm the flatbreads: Heating the flatbreads makes them softer and more delicious, so don’t skip this step.
- Crush some grapes: Lightly crushing some of the grapes with a fork helps release their juices and adds extra flavor to the salad.
- Adjust the dressing to your taste: Taste the dressing after mixing it with the grapes and herbs. If it needs more tang, add a little more vinegar; if you want it richer, add extra olive oil.
How To Store Leftovers?
Let the leftover roast carrot and goat’s cheese salad cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 172g)
- Calories: 657
- Total Fat: 36.8g
- Saturated Fat: 10.1g
- Total Carbohydrate: 66.8g
- Dietary Fiber: 8.7g
- Sugars: 24.1g
- Protein: 15.5g
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