Memo to self: Heritage carrots taste just like carrots. I was persuaded to use “heritage” varieties here, which for the record, cost an extraordinary amount of money compared to their everyday supermarket varieties. Don’t bother.
They taste more or less the same, perhaps slightly less sweet, perhaps just less taste but they are a rather pretty range of colours which does look good in a salad. But this salad looks good anyway having a nice sprinkling of pomegranate seeds. As always with a salad the value is with the dressing, and the addition of some pomegranate molasses.
Salad:
- Enough carrots, heritage or otherwise chopped into smallish pieces to fill your roasting tin
- Sunflower oil or similar for roasting
- Salt, aromatic herbs if you fancy (rosemary, thyme)
- Large bag of washed rocket (arugula if you’re American)
- 1 bulb fennel sliced very finely on a mandolin
- 3-4 tbsp pomegranate seeds
Dressing:
- 3 tbsp decent olive oil
- juice of a lemon
- 1-2tsp pomegranate molasses
- 1tsp garlic puree
- 1tsp mustard
Roast the carrots in a hot oven (200C) for around 30-40 minutes before leaving to cool.
Mix the rocket and fennel in a large salad bowl. Add the cold roasted carrots. Combine all of the dressing ingredients in a screw top jar and shake to combine well. Toss the salad (hands are best) before topping with pomegranate seeds and serve.