Roasted Carrot Salad with Black bean Salsa

Prep time 20 mins

Cooking time 25 mins

8 medium-sized carrots

1 tbsp butter

1 tsp coriander seeds, roasted and crushed

pinch of salt

 

Salsa

1 can of cooked Black beans

½  red onion, finely diced

2 cloves of garlic, crushed

1 small red chilli, finely diced

2 tbsp Grove avocado lime oil

1 lemon juiced

4 tbsp coriander, roughly chopped (reserve some for garnish )

 

Preheat oven to 180 degrees

Peel and cut carrots lengthways and loosely wrap in tinfoil leaving the top open

Into the top add the butter , salt and coriander seeds place into oven open and cook until tender

 

For the salsa drain off liquid from the black beans and add the beans to the remaining ingredients

Remove the carrots and juices from the tinfoil (serve in the tinfoil if you wish)

Finish with black bean salsa over the top and spoon over the spiced yoghurt dressing

Finally add remaining coriander over the top

 

Spiced Yoghurt Dressing:

4 tbsp of unsweetened yoghurt

1 tsp curry powder

pinch of salt

good crack of fresh pepper