You are lost in a desert, dehydrated and desperate. Suddenly an oasis appears and an exotically dressed Brad welcomes you with a bowl of this flamboyantly orange starter. You taste it, your gaze in Brad's, and are overwhelmed by its refreshing and fruity taste, juicy and melting texture and faint crunchiness. You close your eyes and ... sadly, you wake up. Don't be sorry and forget about Brad girls, I got the best part for you, the recipe!!
Sweet carrot salad with oranges, honey and apples
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Recipe by: Inspired by Elle a Table online recipe Busy:20 min, Total prep time: 20 min Serves: 4 |
Peel and grate the carrots using the small holes of your grater.
Peel and core the apple and grate it using the larger holes of the grater.
Mix the carrots and apples with the juice and oil mix and the coriander.
Peel the second orange so as to remove the outer membrane covering the segments along with the skin. Separate the segments, removing their skin.
Serve the carrot salad immediately with one or two orange segments on top, or reserve in the fridge until serving.
Juice one orange and mix with the lemon juice, honey, olive oil, cinnamon, salt and pepper.
Peel and grate the carrots using the small holes of your grater.
Peel and core the apple and grate it using the larger holes of the grater.
Mix the carrots and apples with the juice and oil mix and the coriander.
Peel the second orange so as to remove the outer membrane covering the segments along with the skin. Separate the segments, removing their skin.
Serve the carrot salad immediately with one or two orange segments on top, or reserve in the fridge until serving.
Choose smaller, tasty and sweet carrots for this starter as they are the star of the dish.
Ingredients
500g young carrots
1 apple
2 oranges
Juice of 1/2 lemon
2 pinches cinnamon
1 tablespoon honey
3 tablespoons olive oil
2 pinches sea salt, pepper
4 tablespoons chopped coriander leaves
500g young carrots
1 apple
2 oranges
Juice of 1/2 lemon
2 pinches cinnamon
1 tablespoon honey
3 tablespoons olive oil
2 pinches sea salt, pepper
4 tablespoons chopped coriander leaves
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