4 tbsp extra virgin olive oil
400g baby carrots, scrubbed
3 blood oranges, 2 zested and 1 juiced
1 tbsp olive oil
2 tsp maple syrup
4 tbsp red wine vinegar
large bunch parsley, chopped
70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
1 pack mixed leaf salad
small pack parsley, chopped (optional)
Toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins.
Carefully stir through half the maple syrup. Continue roasting for another 10 mins, then cool for 5 mins.
Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
Whisk together the remaining extra virgin olive oil, 1 tsp maple syrup, red wine vinegar and the blood orange juice with some seasoning.
Add the salad leaves to a nice plate or bowl. Scrape the roasted carrots plus any cooking juices on top of the salad, along with the orange chunks, herbs and olives.
Drizzle over the dressing and toss everything together well. As you serve, stir through the parsley, if you like.
Recipe adapted from: Good Food