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Nutrition: per serving

  • kcal131
  • fat10g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.04g
    low
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Method

  • step 1

    Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.

Recipe from Good Food magazine, December 2006

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

Twinklebum99

A star rating of 4 out of 5.

Used a bag of mixed spring Salad. very nice & as already commented the sauce makes the dish.

theedda

A star rating of 5 out of 5.

Be sure to get the dressing right and this recipe will make itself. The pine nuts are an indispensable addition.

minoumouse2

A star rating of 5 out of 5.

I made this to accompany Gordon Ramsay's baked gammon recipe. I was a little dubious about using the carrots but their sweetness along with the dressing was lovely and they still had some bite to them. I added some fresh tarragon to the dressing and used an assortment of salad leaves instead of the…

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