Carrot Salad - Innit

Ingredients

4 Servings

Produce

  • Red Radish 30 g

  • Carrots 800 g

  • Navel Orange 160 g

  • Dill Weed 2 Tbsp

  • Lemon 1

  • Fresh Pomegranate Seed 120 g

Spices

  • Salt 1 Tbsp

  • Black Pepper 1 pinch

Pantry

  • Pistachio Nuts 30 g

  • Extra Virgin Olive Oil 75 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.

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

    Combine ingredients & mix well.

    • 160 g, zested, juiced Navel Orange
    • 2 Tbsp, chopped Dill Weed
    • 120 g Fresh Pomegranate Seed
    • 1, zested, juiced Lemon
    • 60 ml Extra Virgin Olive Oil
    • 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 Red Radish
    • 60 g, crushed Pistachio Nuts

Nutrition

  Amount per
serving
Daily value percentage
Calories 280 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 17 g  
Cholesterol 0 mg 0%
Sodium 1870 mg 80%
Total Carbohydrate 26 g 10%
Fiber Total Dietary 7 g 26%
Sugars Total 14 g  
Protein 3 g 6%
Vitamin C 37 mg 40%
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By Innit Culinary Team