Simple, beautiful, nutritious, and delicious. Add avocado or chickpeas to make it a little more substantial.
Ingredients
8 carrots, young, fresh and brightly coloured if possible. (The colour is optional)
½ tbsp grapeseed oil
Peppercress microgreens, if you can get them. If not mustardy/peppery sprouts, arugula, mizuna, or other peppery green will do.
¼ raw, shelled pistachios
[Dressing]
½ tsp cumin seeds
2 tbsp olive oil
¼ tsp ground coriander
1tbsp lemon juice (about ½ a lemon)
Salt, to taste
Preheat the oven to 375 F.
Slide 4 of the carrots into halves or quarters, depending on the size. Drizzle with the grapeseed oil and season with salt and pepper. Roast until soft and the edges start to brown, about 20 to 30 minutes. Remove from the oven and set aside to cool.
Using a vegetable peeler, peel ribbons of carrots from the remaining 4 carrots. Place the peelngs in a bowl of cold water to help them curl.
Meanwhile, toast the pistachios in a pan on the stove over medium-low heat, shaking regularly, until brown and fragrant; pour into a bowl to cool and set aside.
For the dressing:
Toast the cumin seeds in a pan over medium heat, stirring constantly until fragrant. Set aside to cool.
In a medium bowl, add the olive oil with the cumin seeds, coriander, lemon juice, salt, and pepper. Whisk to combine.
Remove the carrot ribbons from the water and pat dry. In a bowl, toss the carrot ribbons, roasted carrots, and greens in the dressing, and divide among the plates.
Sprinkle some pistachios on each salad and serve.
For more heartier fare, add ripe diced avocado and chickpeas. Enjoy!
