This week we had the hottest day in October recorded ever, the temperature reached 29.9°C in Gravesend, Kent on October 1st. The temperature registered 29°C in my car, which isn't bad for the North of England when it's supposed to be nearing Autumn!
Salads don't always have to be cold, sometimes a warm salad can make a lovely change, especially when it really is feeling like Autumn has arrived. This salad combines the deep sweetness of apples and carrots with the peppery flavour of the watercress and the topping of crunchy almonds and pumpkin seeds adds texture as well as some tasty plant protein. Roasted Apple and Carrot Salad GF SCD 3 or 4 large carrots (about 500g) 4 sweet dessert apples A large bunch of watercress 25-30g flaked almonds 25-30g pumpkin seeds extra virgin olive oil sea salt and freshly ground black pepper Dressing (optional) 5 tblsps extra virgin olive oil 1 tablsp organic apple cider vinegar or lemon juice 1 tblsp clear honey 1 crushed clove of garlic 1 tsp mustard (made from mustard powder and water if SCD) sea salt and freshly ground black pepper
Measure the olive oil, cider vinegar or lemon and honey into a clean jam jar.
Add the crushed garlic clove and a few twists of freshly ground sea salt and black pepper.
Make up some mustard by measuring a heaped teaspoon of powder into a small bowl.
Add water, a teaspoon at a time and mix into a paste.
Add a teaspoon of mustard to the dressing in the jam jar.
Put the lid on the jar and give it a good shake.
Set to one side.
Set the oven to 190°C.
Wash the apples and peel and wash the carrots.
Slice the carrots lengthways and cut into 6 to 7 cm long pieces.
Tip into a bowl and drizzle about 3 or 4 tablespoons of extra virgin olive oil over them and season with salt and freshly ground black pepper.
Pour into a baking dish and cook in the oven for about 25 to 30 minutes until soft but not browned. Meanwhile, core the apples and slice into about 12 pieces per apple. Leave in a bowl of water to prevent browning.
Heat a thick based frying pan over a medium heat and toss in the almonds. Cook for a few minutes, shaking the pan regularly, until they start to turn golden. Tip into a bowl and leave to one side.
Pour the pumpkin seeds into the pan and heat until they start to pop and turn brown.
Tip into the bowl with the toasted almonds and mix together.
By now it should be time to take the carrots out of the oven. Tip the apples into the roasting dish and mix in with the carrots.
Turn the heat up to 200°C and roast for another 20 to 30 minutes until the carrots are turning brown and the apples are soft.
Tip the carrots and apples over a few handfuls of watercress in a serving bowl.
Pour two or three tablespoons of dressing over the top.
Sprinkle with the toasted almonds and pumpkin seeds.
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