Honey vinaigrette is drizzled over a warm salad of Dutch carrots with pistachios, coriander and crumbled feta.
- Preheat oven to 180C (160C fan-forced). Spread pistachios onto an oven tray and bake for about 4 mins, until lightly toasted. Cool and roughly chop. Peel carrots and trim tops. Cook in a steamer for about 3 mins, until just tender.
- Meanwhile, to make the dressing, combine all the ingredients in a small screw-top jar. Seal tightly and shake to combine.
- Toss warm carrots with half of the dressing. Arrange onto a serving platter, crumble feta over and sprinkle with the pistachios and coriander. Serve with the remaining dressing on the side.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set