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Carrot and nut salad

updated

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Ingredients for 4 servings:

  • 60 g walnuts, chopped
  • 600 g carrot(s)
  • 300 ml vegetable stock
  • 4 tbsp rapeseed oil
  • 3 tbsp apple cider vinegar
  • 5 tbsp orange juice
  • 1 tsp jelly (raspberry)
  • ½ tsp mustard, medium hot
  • salt and pepper
  • 200 g sheep’s cheese
  • 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Roast the walnuts in a pan until golden brown. Thinly slice the carrots and cook in the vegetable broth for 3 to 5 minutes until al dente. Drain and let cool. Combine the oil, vinegar, orange juice, raspberry jelly, and mustard; season with salt and pepper. Stir in the carrots and let it marinate. Crumble the feta cheese and sprinkle it over the salad along with the nuts and parsley. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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