• Warm Salads - 02

    From Dave Drum@1:3634/12 to All on Thu Jan 26 16:30:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Rainbow Carrot Salad
    Categories: Vegetables, Citrus, Grains, Herbs
    Yield: 6 servings

    1 tb Clear honey
    Grated zest and juice 1
    - lemon
    5 tb Extra-virgin olive oil
    1 1/2 kg 53 oz) mixed heirloom or
    - rainbow carrots; trimmed
    - (or use regular)
    1 Red onion; in thin wedges
    Handful salad leaves
    30 g (1 oz) pumpkin seeds;
    - toasted in a dry pan
    90 g (3 oz) pomegranate seeds
    2 tb (ea) chopped parsley,
    - coriander and mint

    EQUIPMENT: Large roasting tin lined with compostable
    baking paper

    Set the oven to 180ºC/355ºF(fan)/gas 6.

    Whisk together the honey/syrup, lemon zest, 1 tbsp of
    the oil and a little seasoning.

    Halve the carrots lengthways and put them in the
    prepared roasting tin with the onion wedges. Add the oil
    mixture and stir well so all the carrots are lightly
    glazed. Spread out the veg in a single layer and roast
    for 30-40 minutes or until tender, stirring several
    times.

    Whisk the lemon juice, remaining oil and some salt and
    pepper. Arrange the carrots and some salad leaves on a
    large platter. Top with the pumpkin seeds, pomegranate
    seeds and herbs, then drizzle over the dressing and
    serve.

    RECIPE FROM: https://www.deliciousmagazine.co.uk

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