Carrot with Roasted Sesame Seeds Salad – Avoca Cafe Cookbook

I needed to make a nice lunch for vegetarian guests where one has a nut allergy (but no problem with seeds) so decided to make some salads and soup from the Avoca Cafe Cookbook. I made the roasted carrot and roasted pepper soup I blogged a little while back, Carrot salad, tomato and mozarella, a bean salad and baked brown rolls.

The carrot salad was very simple to make (especially using the magimix processor). I made a variation by adding courgette but kept everything else the same. The courgette made it look pretty (looks better than in the picture).


  • 4 coarsely grated carrots
  • 2 coarsely grated courgettes
  • French dressing
  • 1 tbsp sesame seeds


  1. Toast sesame seeds in dry frying pan
  2. Mix carrots and courgettes, add all but a tsp sesame seeds
  3. Add dressing and toss
  4. Top with remaining sesame seeds

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