Recipe Roasted carrot, radicchio and blood orange with whipped feta

[Morning Glory]

Blood oranges are in season as I write, but you could substitute any orange here. I really enjoyed playing with the shades of red, orange and pink! The radicchio has a slightly bitter taste which is the perfect foil for sweet carrots (endive would work instead). The feta dressing adds a creamy, salty tang. I included hard boiled eggs to make this a complete meal but you could make this as a side salad without them. I like to serve the carrots warm in this salad.

Ingredients (serves 2)
For the salad:
150g carrots, cut into thick wedges
2 tsp toasted sesame oil
Radicchio leaves
6 radishes, some sliced in half, some thinly sliced
½ a blood orange (or orange) cut into thin slices*
1 or 2 hard boiled eggs cut into quarters
Torn mint leaves to scatter

For the dressing:
100g feta, crumbled
2 tbsp thick plain yoghurt
1 tbsp double cream (heavy cream)
Juice of ½ a blood orange (or orange)

* I left the peel on the oranges slices as I like to eat it, but you can easily remove it after slicing, using scissors, if you prefer.

Method
For the salad:

1. Heat oven to 180C. You can use an air fryer instead of the oven.
2. Place the carrots in a microwave safe bowl with a little water. Cover and microwave for 4 minutes. This step reduces oven time.
3. Drain the carrots and arrange on a baking tray. Drizzle with the sesame oil. Roast for 20 minutes until slightly charred, turning once.
4. Place the radicchio leaves on the base of the plate and arrange all the remaining ingredients over them.

For the dressing:

1. Blend all the ingredients together (I used a stick blender).