Recipe for a warm Carrot and Butternut Salad – a great side dish for dinner
Large bunch of orange (and purple carrots) cut in half lengthwise
Large butternut de-seeded and cut into discs
Good quality olive oil
Moroccan spice mix
Good quality breadcrumbs (organic sourdough)
Salt and pepper
Bunch of fresh rosemary (garnish)
Lay carrot halves onto baking tray, spray with olive oil, and sprinkle with Moroccan spice mix and cinnamon and bake in the oven (180C) for 45 minutes – an hour until roasted through
In a bowl mix together the breadcrumbs, lemon zest and fresh thyme – bind with a dash of olive oil
Lay butternut discs on a large baking tray, spray with olive oil and then evenly spoon breadcrumb mixture onto the top of each piece. Bake in oven (180C) for 40 minutes until topping is golden
On a round platter lay carrots and butternut discs in alternating batches around the plate. Clump a bunch of rosemary in the centre and serve.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.