Roast carrot and pomegranate salad

Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)


  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)


Chocolate and Peanut Bon Bon’s

Today’s recipe is dedicated to a friend of mine celebrating their birthday today.. She is also an avid reader of Daily Gluttony so I thought it fitting that I should make her a special birthday post – Happy Birthday Bon Bon!


  • 1 1/2 cups of peanut butter – I recommend Pic’s Famous Peanut Butter or Woolworths Macro Crunchy. They are both made with just peanuts so it cuts out all the nasty sugar and preservatives of other brands.
  • 1 tsp vanilla essence
  • 1/2 tsp of salt – this is optional, if you don’t like salty peanut/chocolate snacks then don’t put it in!
  • 1 1/2 cups of icing sugar
  • 1/2 cup of softened butter
  • 1/2 cup of brown sugar
  • 260g of dark choclate – you can use milk if you prefer, but I find it a bit too sweet.


  1. Place the peanut butter, vanilla essence, salt, icing sugar, butter and brown sugar in a bowl and mix until combined.
  2. Roll them into balls 1-2cm big, no larger, and place on a lined tray.
  3. Place in the fridge for an hour to cool or more, overnight is preferable.
  4. Melt the chocolate in the microwave or over a bain-marie, keeping a careful watch that it doesn’t burn with frequent stirring.
  5. Remove the balls from the fridge, place a toothpick in them and dip into the chocolate one-by-one. When removing from the melted chocolate be sure to leave them over the bowl so the excess chocolate can drip back in.
  6. Place onto a lined tray and place in the fridge to set until you are ready to eat them!

NOTE: These are in no way healthy and are bite sized for a reason. If you like your heart pumping away as it currently is, then don’t hide in the corner and eat every last one.

BON BON appétit! xx