Ingredients:
- 3 pkts baby carrots, green tops removed
- 1 avocado, destoned, peeled and wedged
- 4 tbsp sunflower seeds
- 1 shallot, peeled and finely sliced
- Mixed green leaves
- Avocado oil
- ½ cup crème fraiche
- 4 tbsp avocado oil
- Squeeze of lemon
- Pinch salt and crack of pepper
Method:
Pre-heat an oven 180 degrees.
Place the carrots into a roasting tray. Drizzle with some avocado oil. Cook for 30 minutes.
Place carrots onto 4 plates followed by the fresh avocado, shallots, sunflower seeds and leaves.
To make the avocado crème fraiche, slowly pour in the oil whist mixing with a spoon, then stir in lemon juice and season.
To Serve
Drizzle with generous amounts of avocado oil crème fraiche.
An excellent side salad paired with Harissa and Yoghurt Marinated Lamb Leg, Rubbed Beef Scotch with Pickled Mayo and Green Slaw, Honey Mustard Glazed Ham, Marinated Sirloin Steak, and Beef Rump Cap Picanha.
