Equipment
Ingredients
Main
- 450 g carrots, peeled and trimmed
- 2 g cumin seeds
- 2 g coriander seeds
- 2 g fennel seeds
- 60 ml olive oil
- 5¼ g salt
- ⅛ g cayenne pepper, ground
- 4 blood orange
- 2 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 475 ml arugula, fresh
- 60 ml olives, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 253 kcal
- Protein
- 6 g
- Carbohydrates
- 22 g
- Fat
- 18 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 794 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1152 mg
- Calcium
- 266 mg
- Iron
- 3.9 mg
- Magnesium
- 88 mg
- Phosphorus
- 155 mg
- Zinc
- 1.2 mg
- Vitamin A
- 1197 mcg
- Vitamin C
- 51 mg
- Vitamin E
- 3.7 mg
- Vitamin K
- 154 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.23 mg
- Niacin
- 2.4 mg
- Folate
- 181 mcg
- Water
- 368 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Quarter the peeled carrots lengthwise and cut them into 5cm chunks.
Lightly crush the cumin, coriander, and fennel seeds using a mortar and pestle.
Spread the carrot chunks on a rimmed baking sheet and toss with 30ml olive oil, the crushed seeds, 4g salt, and the cayenne pepper.
Roast the carrots at 220°C (425°F) for 30 to 40 minutes, tossing occasionally, until tender and caramelized.
Remove the carrots from the oven and let them cool to room temperature.
Zest one blood orange into a small bowl and add the minced garlic, 1.25g salt, and lemon juice.
Whisk in the remaining 30ml of olive oil until the dressing is emulsified.
Slice off the top and bottom of the remaining oranges and remove the peel and white pith with a knife.
Cut between the membranes of the oranges to release the segments into a large bowl, then squeeze the remaining juice from the membranes into the bowl.
Add the cooled carrots, arugula, and chopped olives to the bowl with the orange segments and toss gently with the dressing.
Chef's Notes
- Toasting the whole spices before crushing them intensifies their flavor. Do this in a dry pan over medium heat for a minute or two until fragrant.
- For perfectly segmented blood oranges, use a sharp paring knife to carefully cut away the peel and pith, then slice between the membranes. This technique is called 'supreming'.
- Don't overcook the carrots; they should be tender with slightly crisp edges, not mushy. Roasting time can vary based on carrot size and oven calibration.
- Taste and adjust the dressing seasoning before tossing the salad. The saltiness of olives can vary, so it's essential to balance the dressing accordingly.
- For a more substantial dish, consider adding roasted chickpeas or grilled halloumi cheese.
Storage
Refrigerator: 2 days — Store dressing separately from greens to prevent wilting.
Reheating: Serve cold or at room temperature.
Troubleshooting
Carrots are shriveled and tough rather than tender.
Cause: Carrots were sliced too thin or roasted for too long.
Fix: Cannot be fixed once overcooked, but extra dressing can help add moisture.
Prevention: Ensure carrot chunks are uniform in size (approx 5cm) and check for doneness at 30 minutes.
Orange segments are falling apart or look shredded.
Cause: Using a dull knife to segment the fruit.
Fix: The salad will still taste the same; cosmetic issue only.
Prevention: Use a very sharp paring knife or utility knife for clean cuts between membranes.
Cultural Context
This salad draws inspiration from the vibrant flavors of Moroccan cuisine, where spices like cumin, coriander, and fennel are fundamental. The combination of sweet roasted vegetables, bright citrus, and savory olives reflects the region's diverse culinary influences, often found in mezze platters or as a refreshing side dish.
