Top-to-tail carrot salad

Cooking Salads Top-to-tail carrot salad

Use the whole carrot from top to tail in this hearty vegetarian side salad.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat the oven to 220C/200C fan forced. Place the carrots in a large roasting pan. Drizzle with oil, season with salt and toss to combine. Roast for 20 minutes. Add the tarragon and toss to combine. Roast for a further 20 minutes or until carrots are tender.
  2. Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender. Drain.
  3. For the pistou, process all ingredients in a food processor until smooth.
  4. Serve the carrots on a bed of barley, drizzled with the pistou. Season.

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3 bunches baby rainbow carrots, scrubbed or peeled, trimmed
2 tbsp extra virgin olive oil
Salt flakes, to season
1/2 bunch fresh tarragon
150g pearl barley, rinsed
40g fresh carrot tops
2 tbsp chopped fresh tarragon
45g pepitas, toasted
1 garlic clove, chopped
125ml extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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