Carrot Salad - Innit

Ingredients

4 Servings

Produce

  • Fresh Red Radish 30 g

  • Carrots 910 g

  • Navel Orange 160 g

  • Fresh Dill Weed 2 Tbsp

  • Fresh Eureka Lemon 1

  • Fresh Pomegranate Seed 120 g

Spices

  • Salt 1 1/2 Tbsp

  • Black Pepper 2 tsp

Pantry

  • Pistachio Nuts 60 g

  • Extra Virgin Olive Oil 90 mL

Preparation

  1. Ingredient Prep

    Preheat oven to 175 C. Season carrots on a baking tray with oil, salt & pepper. Set aside carrot top leaves for garnish! Roast for 15 minutes. Prepare radishes & pistachios.

    • 910 g, cleaned, tops removed Carrots
    • 30 g, thinly sliced Fresh Red Radish
    • 60 g, crushed Pistachio Nuts
    • 2 Tbsp Extra Virgin Olive Oil
    • 2 tsp Salt
    • 1 tsp, ground Black Pepper
  2. Flavour Creation

    Combine ingredients & mix well.

    • 160 g, zested, juiced Navel Orange
    • 2 Tbsp, chopped Fresh Dill Weed
    • 120 g Fresh Pomegranate Seed
    • 1, zested, juiced Fresh Eureka Lemon
    • 60 mL Extra Virgin Olive Oil
    • 2 1/2 tsp Salt
  3. Taste

    Place carrots on a plate & spoon the dressing over the top. Garnish with pistachios, radish slices & carrot top leaves.

    • 30 g, thinly sliced Fresh Red Radish
    • 60 g, crushed Pistachio Nuts

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 350 kcal  
Total Fat 24.0 g 31%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 21 g  
Sodium 2760 mg 120%
Total Carbohydrate 31 g 11%
Fiber Total Dietary 9 g 31%
Sugars Total 15 g  
Protein 4 g 9%
Good Source: Vitamin C 39 mg 45%
Calcium Ca 102 mg 8%
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By Innit Culinary Team