Warm Moroccan avocado & roasted vegetable salad



4 people

Cooking Time

30 minutes

Preparation Time

20 minutes


  • 2 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 750g orange sweet potato, peeled and cut into bite sized pieces
  • 400g (about 2 bunches) baby Dutch carrots, trimmed and peeled
  • 2 just-ripe avocados, halved and deseeded
  • 100g feta cheese, crumbled
  • 1 tbs lemon juice
  • 2 tsp dukkah
  • 50g baby spinach leaves
  • ½ pomegranates, seeds removed
  • Salt & pepper, to season
  • Lemon wedges and warmed flatbread, to serve


  1. Preheat oven to 200˚C/180˚C fan-forced.
  2. Combine oil, cumin, coriander and garlic in a bowl.
  3. Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper.  Drizzle with oil mixture and toss to coat vegetables.
  4. Roast vegetables, turning once, for 25-30 minutes or until tender.
  5. Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah.  Gently toss to combine and set aside until the vegetables are cooked.
  6. To serve, arrange roasted vegetables and spinach on a serving platter.  Top with avocado mixture and sprinkle with pomegranate seeds.  Season to taste.
  7. Serve with lemon wedges and flatbread.


For more Salad recipes go to australianavocados.com.au