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Top-to-tail carrot salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Maximize flavor by using the entire carrot in this delicious vegetarian side dish.
Ingredients:
  • 3 bunches baby rainbow carrots, scrubbed or peeled, trimmed
  • 36.40 gm extra virgin olive oil
  • Salt flakes, to season
  • 1/2 bunch fresh tarragon
  • 150g (2/3 cup) pearl barley, rinsed
  • 40g (2 cups) fresh carrot tops
  • 40.00 ml chopped fresh tarragon
  • 45g (1/4 cup) pepitas, toasted
  • 1 garlic clove, chopped
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • Preheat the oven and set to 220C/200C fan forced. Arrange carrots in a roasting pan, coat with oil, sprinkle salt, and mix well. Roast for 20 minutes. Add tarragon, mix again, then roast for an additional 20 minutes until carrots are tender.
  • Simmer the barley in boiling water until tender, about 35 minutes. Drain well.
  • Blend all ingredients in a food processor until perfectly smooth to create the pistou.
  • Present the carrots over a fluffy bed of barley, generously drizzle with the vibrant pistou sauce, and add a pinch of seasoning to taste.

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