This salad is fresh, bright, colourful, flavourful and with health benefits a-plenty. To name just a few: carrots lower your risk of cardiovascular disease; avocados are packed with fibre, potassium and vitamins; coriander is a good source of iron and magnesium; and apple cider vinegar aids digestion.
The measurements below are rather rough, so play around with the quantities depending on what you can obtain and how many you're feeding. It won't matter if you scale back on the avocado, or add more greens, the salad will still taste great.
Ingredients Bunch of carrots
Handful fresh coriander
Handful fresh greens (I used lettuce and rocket)
2 garlic cloves
Juice of 1 small lemon or 1/2 large lemon
1 tbsp apple cider vinegar
1 tsp cumin seeds
Pinch of salt
Dash of chilli flakes
Preheat oven to 180°C and line a baking dish with baking paper.
Thoroughly wash your carrots, then cut off the leaves, while still leaving some of the top.
Place the carrots in the dish with the two garlic cloves (still in their skin). Put in the oven for 45 minutes, or until cooked through, but still firm and not mushy.
Meanwhile, prepare the dressing by grinding the cumin seeds in a mortar and pestle. Add the other ingredients and stir.
Wash your greens and lay them out on a platter. Slice the avocado and chop the shallots and coriander.
Once the carrots are ready, cut them into roughly 2cm pieces and place over the greens. Pull the skins off the garlic, which will be rather mushy now, and scatter over the carrots, along with the avocado, shallots and coriander.
Pour over the dressing and serve.
Alternatively, prepare the salad in a mixing bowl and place in tupperware containers for work lunches. It may be best to keep the dressing and avocado aside, in a smaller container, and add it to the salad when about to eat. However, we didn't bother with this and the salad was still fine the next day.