THYME-TOASTED
BREAD SALAD
WITH ROASTED
CARROTS, BERRIES
& MINT
In this twist on panzanella, chunks of
carrots are lightly roasted in the oven
alongside cubes of bread tossed with
olive oil and fi nely chopped herbs.START TO FINISH: 30 MINUTES
SERVES: 4> 450g carrots, scrubbed and cut at
an angle into ½-inch chunks
> 2 shallots, sliced
> 4 tbsp extra-virgin olive oil, plus
more for drizzling
> 4 tsp fresh thyme, chopped
> Kosher salt and black pepper
> 2 cups ½-inch cubes multigrain
country bread
> 170g ripe blackberries, halved
> 170g ripe raspberries
> ½ cup mint, torn if large- Preheat the oven to 205 deg C. Line
a half sheet pan with parchment. - On 1 side of the prepared pan,
toss the carrots and shallots with 2
tablespoons oil, 2 teaspoons thyme,
and a pinch each of salt and pepper.
Spread in a single layer. On the other
side, toss the bread with the remaining
oil, thyme, and a pinch each of salt and
pepper. Spread in a single layer. - Roast, stirring once, until the carrots
are tender and the bread toasted, 20 to
25 minutes. - Transfer the hot carrots and toast to
a large bowl and add the blackberries
and raspberries. Gently fold until they
are well mixed and have cooled slightly
and the berries have released some of
their juices. Toss in the mint. Season to
taste with salt and pepper, and drizzle
with more oil to coat lightly.
THYME-TOASTED
BREAD SALAD WITH
ROASTED CARROTS,
BERRIES & MINT
Fresh berries add a
burst of sweetness.
SHAPE AUGUST / SEPTEMBER 2019| EAT RIGHT | 77