Roasted Carrot Salad with Carrot Greens Chimichurri

This simple salad makes use of the carrot root and tops so nothing is wasted. It is an excellent side to slow-cooked meat.

Recipe by Nicola Galloway.

1 bunch carrots, about 800g olive oil and salt

¼ cup sliced almonds, roasted CHIMICHURRI fresh carrot tops handful each fresh coriander,

parsley and mint

2 teaspoons dried oregano 2 cloves garlic, peeled 1 teaspoon smoked paprika ½ teaspoon chilli powder ½ teaspoon salt

3 tablespoons apple cider

vinegar about 100ml extra virgin olive oil

Preheat oven to 190°C. Wash the carrots, remove the green tops and set aside. Halve the carrots lengthwise and place in a roasting dish. Drizzle with olive oil, season well with salt, and toss to combine. Bake for 25 to 30 minutes until golden. Scoop onto a serving dish and cool a little. Scatter with sliced almonds before serving.

Chimichurri: Place the reserved carrot tops, herbs, garlic, paprika, chilli, salt and vinegar into a food processor and pulse. Drizzle in the olive oil while pulsing until thick, adding extra olive oil if required. Don’t over-mix the sauce as a little texture is optimal. Add extra vinegar or salt if needed. Serve in a bowl alongside the roasted carrots.

Leftover sauce can be stored in the fridge. Serves 4 as a side