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Warm carrot salad
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Warm Dutch carrot salad with honey vinaigrette, pistachios, coriander, and crumbled feta.
Ingredients:
  • 62.50 ml pistachios
  • 2 bunches Dutch carrots
  • 100g Brand Australian-style Feta
  • 82.50 ml coriander sprigs
  • 36.40 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 7.20 gm honey
  • 1 pinch ground cinnamon
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Spread pistachios on a tray and bake for around 4 minutes until lightly toasted. Allow to cool, then roughly chop. Peel and trim carrots, then steam for about 3 minutes until just tender.
  • Prepare the dressing by mixing all the ingredients in a sealed screw-top jar and shaking it well to combine.
  • Gently coat warm carrots with half of the dressing. Lay them out on a serving platter and top with crumbled feta, pistachios, and coriander. Serve the remaining dressing alongside for extra flavor.

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