Roasted Carrot & Kale Salad
This carrot and kale salad is easy to make and a crowd pleasing side dish for any occasion. The sweetness of the roasted carrots compliments the tart yoghurt dressing. Plus, who doesn’t love any excuse to have croutons in a dish for some extra crunch?
Serves: 4 people (as a side)
Prep time: 15 mins
Cook time: 40 mins
Ingredients:
¼ cup lactose free natural yoghurt
¼ lemon juiced
12 Dutch carrots
1 teaspoon ground cumin
4 teaspoons extra virgin olive oil
2 slices gluten free bread
2 teaspoons garlic infused olive oil
2 cups kale
1 tbsp slivered almonds
Method:
Preheat an oven to 180°C. Line two baking trays with baking paper.
In a small bowl, combine the yoghurt and lemon juice and set aside.
Slice the tops off each carrot and slice each carrot in half lengthways.
In a bowl mix together the cumin and half (2 teaspoons) of the extra virgin olive oil. Add in the carrots and mix through ensuring to coat evenly.
Place the carrots on one baking tray and bake for 20 - 25 minutes.
Slice the gluten free bread into small cubes and place the cubes on the second baking tray. Drizzle with garlic infused olive oil and place in the oven to bake for 10 - 15 minutes until golden. Set aside.
When carrots are almost ready, add remaining oil to a frypan on medium heat. Add in kale and slivered almonds and cook for 4 - 5 minutes until kale has wilted but is not too crispy.
To serve, plate the kale and almonds, topping with croutons and roasted carrots. Drizzle over the yoghurt and enjoy.
Both kale and carrot are vegetables where no FODMAPs have been detected. I also find they pair beautifully together due to the sweetness of the carrots and slight bitterness that kale brings. If you love roasted carrots, another popular side dish is my maple roasted carrots with parsnip puree.