Carrot ribbon salad with currants & pistachios.
Cook time: NA | Prep time: 10 mins | Serves: 2-4
Ingredients.
4 tablespoons (80ml) extra virgin olive oil, extra to drizzle
2 tablespoons (40ml) red wine vinegar
2 tablespoons za’atar spice
2 tablespoons tahini paste
1 teaspoon fine salt, extra to serve
¼ teaspoon freshly cracked pepper, extra to serve
2 large carrots, peeled into ribbons, core discarded
2 tablespoons dried currants, extra to garnish
2 tablespoons slivered pistachios, extra to garnish. Can use roughly chopped raw pistachios
1 small lemon, juice
50g danish feta, crumbled, optional
Method.
1. In a large bowl, olive oil, red wine vinegar, za'atar, tahini, salt and pepper. Whisk together.
2. Add carrot ribbons, currants, pistachios and lemon juice into the dressing and toss well to coat. Add extra drizzle of olive oil, salt, pepper, extra currants and pistachios to garnish.
3. Let the dish rest for 10 minutes to allow the flavours to absorb into the carrot then serve.
COOKING NOTES:
Top with crumbled feta if preferred.
