Love carrots? Here’s an unusual carrot salad to replace the old standard green salad.
Ingredients:
1 large carrot
Fresh or canned baby garden peas (1/2 handfuls)
Rocket
Pecan-nuts, roasted
Parmesan shavings
Honey
Olive oil
Balsamic vinegar
Method:
Preheat oven to 200 degrees C.
Peel and julienne (cut into matchstick pieces) the carrot. Place in a roasting tray and drizzle with equal parts olive oil and honey (~1/2 Tbl each). Season and toss. Spread the carrots in a single layer and place in the preheated oven for 10-15 minutes, until browned and tender – but still have a little bite (keep quite a close eye on them).
Prepare a salad bowl with the rocket. Add the carrots, peas, pecan-nuts and top with Parmesan shavings and a sprinkling of olive oil and balsamic vinegar.
Serves 2.
