Carrot Salad

Carrot Salad

What a busy week Brooke, Ben and the kids have had visiting the farms this week.The proof was in the wonderful heirloom variety carrots in the bags this week which were my inspiration for this weeks recipe; not as just an ingredient but as the star of a dish. This recipe is a slightly adapted version of a Jaime Oliver recipe and I chose it because since discovering it last year it has become one of my favourite ways to use a carrot and almost too simple!

As a side, I couldn’t resist the passionfruit so I paired it with an orange and mineral water to make a delicious refreshing summer beverage. So good!

Carrot Salad

Carrot Salad


4 Medium Carrots

Small Bunch Corriander

1 Lemon

Flaked Almonds

Olive Oil

2cm cube Fresh Ginger



Grate, wash and peel carrots into a bowl.

Grate ginger into the bowl.

Add chopped coriander, 1 tsp lemon zest, juice of half a lemon and 1 tablespoon of olive oil.

Combine well and put on serving plate.

Only top with almonds when you are ready to serve so they don’t go soggy.



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