As part of my new, healthier lifestyle I am trying to embrace more produce in my life. Trying to keep things new and fresh isn’t always easy. When we make the same old things all the time, it’s easy to get bored with eating them. I also think far too often that we relegate great ingredients to fillers. I would rarely ever use carrots as a star ingredient but they are more than just a side dish. Here they take center stage in this glorious salad. The key here is slicing them with the vegetable peeler so they have a different texture. You can also use them this way as a substitute for pasta. dressed in this fabulous and tasty dressing, they really are lovely. We have had it twice this week alone. Any salty crumbly cheese will work here, but you could also skip it if you don’t have it.
4 tablespoons of olive oil
1 tablespoon balsamic vinegar
1/2 lemon (juiced)
2 tablespoons of honey
2 tablespoons of sliced almonds
1 tablespoon of chopped fresh cilantro
1 teaspoon of salt
A handful of torn mint leaves
50g of feta cheese
1. Using a vegetable peeler, peel your carrots into lovely long ribbons. This will get a tad trickier as you approach the middle, but you should be able to do most of the carrot.
2. To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt and cilantro. the pour over the carrots and mix. You may not need all the dressing depending on how large your carrots are. Leave to marinate in the fridge for 10-15 minutes.
3. When the carrots have marinated crumble in the feta, and sprinkle on the mint leaves and almonds. Give everything another tossing then serve. Voilà carrot salad.