Dutch Carrot Salad with Green Tahini
Ingredients
- 2 bunches Dutch carrots, washed, stalks trimmed
- 6 Tbsp olive oil
- 1 bulb fennel, thinly sliced or shaved
- 1 head radicchio, leaves torn into smaller pieces
- 1 bunch mint, stems removed, eaves picked
- 1 bunch radish, leaves removed, bulbs thinly sliced
- 100g roasted pistachio, roughly chopped
- Juice ½ orange
- 1 Tbsp red wine vinegar
Green Tahini
- ½ cup tahini
- 1 cup water
- ½ bunch basil
- 2 clove garlic
- 1 Tbsp ground cumin
- 1 lemon, zest and juice
- Salt and pepper
Method
1. Preheat the oven to 180C. Line a baking tray with baking paper and brush with olive oil
2. Arrange carrots on the baking tray. Brush with olive oil and season with salt and pepper. Roast for 20 minutes. Set aside.
3. Add to the fennel along with the radish, mint and pistachios.
4. Add the roast carrots and dress with olive oil, orange juice and vinegar.
5. For the green tahini, place the garlic, basil and water into a blender and blend to a puree. Whisk this mixture into the tahini along with the lemon zest and juice, cumin and season well with salt and pepper.
6. Spoon some green tahini down onto plates then top with the carrot salad.