Middle Eastern carrot saladby Derek Lowery
|Preperation time: 15 mins
Cooking time: 10 mins
|700g carrots, peeled and sliced;
1 red chilli, deseeded and finely chopped;
2 cloves garlic, finely chopped;
grated zest and juice of one lemon;
2 tbsp chopped parsley;
1 tbsp toasted sesame seeds;
1 tsp paprika;
pinch of ground tumeric;
3 tbsp olive oil;
1 tbsp water.
|Cook the carrots in boiling water for about 7
minutes until tender and drain.
Heat the oil and cook the garlic and chilli for 2 minutes. Add the paprika and tumeric and stir. Add the lemon zest and juice and the water.
Add the carrots and parsley. Stir and then take of the heat and allow to cool. Once cool, cover and chill for about 2 hours. Sprinkle with seasame seeds before serving.
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