The humble carrot turns star attraction in this simple but chic and layered salad.
Cooked ingredients can be prepared beforehand and refrigerated until you’re ready to start assembling. A drizzle of tahini sauce made with pumpkin seed oil takes this carrot salad to the next level.
Eat as a stand-alone meal or if you’re feeling generous share this pièce de résistance amongst family and friends. The contrasting green, orange, white and red colours from the carrots, red oak lettuce and blanched almonds will be a standout at your next dinner party or BBQ.
Small Dutch Carrots are the star attraction in this salad
: 15 minutes
: 20 minutes
Bunch Heirloom or Dutch Carrots
Red Oak Lettuce
1 Cup Cooked Brown Rice
1 Teaspoon Cumin
1 Teaspoon Paprika
1 Teaspoon Cinnamon
1 Teaspoon Turmeric
2 Tablespoons Sultanas
2 Tablespoons Pepitas
2 Tablespoon Blanched Almonds
2 Tablespoons Unhulled Tahini Paste
2 Tablespoons Pumpkin Seed Oil
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Natural Greek Yoghurt (optional)
Salt and Pepper to Taste
Healthy and clean eating never looked or tasted so good.
Roasted Dutch Carrots are the centre piece of this salad.
I used Pumpkin Seed Oil, which I brought back with me from Slovenia. It has a beautiful luscious dark green colour and is rich and nutty in taste with a depth of flavour far greater than olive oil. If you can’t find pumpkin seed oil simply substitute with olive oil.
Pumpkin Seed Oil adds an extra element to the Tahini Sauce used to accentuate the flavours and textures of this Carrot Salad.
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