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Carrot Salad with Pistachios
4-6 carrots, peeled and coarsely grated finely grated zest of ½ an orange ¼ cup orange juice 2 tbsp lemon juice 2 tbsp boutique extra virgin olive oil 2 tsp runny honey 1 tsp ground cumin salt and ground black pepper, to taste 1 cup chopped pistachios or almonds a drizzle of vincotto, fig vincotto, balsamic glaze or pomegranate molasses, to serve
© Annabel Langbein Media
Toss carrots in a bowl with orange zest, citrus juices, oil, honey, cumin, salt and pepper. Just before serving, toss through nuts and drizzle with vincotto, balsamic glaze or pomegranate molasses.
You'll find a recipe for Fig Vincotto on page 113 of my Winter Goodness annual – available from my online shop.
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