Carrot salad

Cooking Salads Carrot salad

This carrot salad is a spicy blend of colours and textures.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside.
  2. Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature.
  3. To serve, toss in the radish and parsley and drizzle with orange flower water.

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1 garlic clove, crushed
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground paprika
80ml olive oil
1 tsp white wine vinegar
1 tsp honey
1/2 lemon, juiced
2 large carrots, peeled, thinly sliced
10 radishes, peeled, thinly sliced
2 tbsp chopped flat-leaf parsley
1 tsp orange flower water*

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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