Rip texture

Roasted Carrot and Onion Salad


2 bunches of baby carrots, washed and tops removed
1 red onion skin on, cut into quarters
2 tbsp Red Island Extra Virgin Olive Oil
½ cup hummus
2 tbsp toasted pepitas
salt & pepper to taste


  1. Preheat your oven to 170C .
  2. In a large roasting tray add the carrots and onion, and generously coat with Red Island Extra Virgin Olive Oil, salt & pepper.
  3. Roast the carrots and onion for 45-60 minutes until tender and caramelised. Once cooked through remove from the oven and allow to cool slightly before serving.
  4. On a large serving platter smear the hummus on the bottom before topping with the roasted carrots and onion. Sprinkle with toasted pepitas and drizzle with Red Island Extra Virgin Olive Oil.