Honeyed carrot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 500g medium carrots, thinly sliced
- 2 tbsp clear honey
- juice 1 lemon
- 4 tbsp olive oil
- 1 head chicory, leaves roughly torn
- 100g bag rocket
- 50g pine nuts, toasted
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.
