Top-to-tail carrot salad

Top-to-tail carrot salad


Use the whole carrot from top to tail in this hearty vegetarian side salad.

The ingredient of Top-to-tail carrot salad

  1. 3 bunches baby rainbow carrots, scrubbed or peeled, trimmed
  2. 2 tablespoons extra virgin olive oil
  3. Salt flakes, to season
  4. 1/2 bunch fresh tarragon
  5. 150g (2/3 cup) pearl barley, rinsed
  6. 40g (2 cups) fresh carrot tops
  7. 2 tablespoons chopped fresh tarragon
  8. 45g (1/4 cup) pepitas, toasted
  9. 1 garlic clove, chopped
  10. 125ml (1/2 cup) extra virgin olive oil

The instruction how to make Top-to-tail carrot salad

  1. Preheat the oven to 220C/200C fan forced. Place the carrots in a large roasting pan. Drizzle with oil, season with salt and toss to combine. Roast for 20 minutes. Add the tarragon and toss to combine. Roast for a further 20u00a0minutes or until carrots are tender.
  2. Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender. Drain.
  3. For the pistou, process all ingredients in a food processor until smooth.
  4. Serve the carrots on a bed of barley, drizzled with the pistou. Season.

Nutritions of Top-to-tail carrot salad


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