Winter salad

Name: Winter salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1200g (orange, purple and white - see note) baby carrots, peeled, trimmed, very thinly sliced (a mandoline is ideal); 1 firmly packed cup flat-leaf parsley, roughly chopped; 1/2 cup (75g) toasted hazelnuts, roughly chopped; 1 tbsp cayenne pepper (optional); 1 garlic clove, finely chopped; 1 tsp cumin seeds; 2 tbsp lime juice; 2 tbsp extra virgin olive oil

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $7.30 /serving

Author : David Prior

no cook side vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

1200 grams (orange, purple and white - see note) baby carrots, peeled, trimmed, very thinly sliced (a mandoline is ideal)1 firmly packed cup flat-leaf parsley, roughly chopped1/2 cup (75 grams) toasted hazelnuts, roughly chopped1 tbsp cayenne pepper (optional)1 garlic clove, finely chopped1 tsp cumin seeds2 tbsp lime juice2 tbsp extra virgin olive oil

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Instructions

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Step 1

For the dressing, combine garlic, cumin seeds, lime juice, olive oil and 2 teaspoons sea salt in a mortar and pestle and pound until a coarse paste. Season with freshly ground black pepper. Set aside.

Step 2

Cut carrot slices into thin matchsticks, then place in a bowl with the parsley and chopped hazelnuts. Pour dressing over the salad, then toss everything together with your hands until combined.

Step 3

Transfer to a serving plate, sprinkle with cayenne, if using, and serve.