Carrot Salad + Roast Vegetable Salad

Carrot Coriander & Almond Salad

4 large carrots, grated
1/2 cup toasted chopped almonds
1/4 cup chopped fresh coriander

1/4 cup extra virgin olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon salt
2 tablespoons raw honey
1/4 cup lemon juice

Combine carrots, almonds and fresh coriander in a large bowl.
Place all dressing ingredients into a lidded jar and shake to combine, pour dressing through carrot and mix lightly to combine.

Here are a coulpe of favourite salads for you to enjoy. Both are great as a side or added to wraps. The roast vegetable salad can easily be added into a frittata or savoury muffins 🙂

Roast Vegetable Salad

2 medium sweet potato
1 quarter small pumpkin
1 red capsicum
3 medium zucchini
1 fennel bulb
1 red onion
4 tablespoons extra virgin olive oil
Handful of fresh parsley, chopped

2 tablespoons extra virgin olive oil
4 tablespoons sweet chilli sauce
1 tablespoon apple cider vinegar
1 tablespoon whole grain mustard
salt & pepper

Preheat oven to 200 degrees Celsius. Line a baking dish.
Dice vegetables to an even size and place in baking dish drizzle with olive oil for approx. 20-25 minutes.
Meanwhile combine all dressing ingredients in a small saucepan and bring to boil to thicken slightly.
Pour over cooked vegetables add chopped parsley and stir gently to combine.


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