Roasted Carrot And Avocado Panzanella Food

ROASTED CARROTS WITH AVOCADO

Steps:

• Toss 1 1/2 pounds baby carrots, 3 tablespoons olive oil and 1/2 teaspoon crushed coriander seeds on a baking sheet; season with salt and pepper. Roast at 400 degrees F, turning once, 25 to 30 minutes. Top with 1 segmented orange (plus any juices) and 1/2 diced avocado. Season with salt and pepper.

ROASTED CARROT AND AVOCADO SALAD

Steps:

• Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.).
• Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
• Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

AVOCADO PANZANELLA

Steps:

• Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
• Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.