Roasted carrot and edamame Salad
We are always looking for tasty vegetable ideas, because if they are tasty we will eat them :)
This recipe is at hot or cold and looks appealing with the bright colours.
Serves 4 6
TIPS
. Steamed carrots or grated raw carrots can be used instead of roasted carrots. Add an extra tablespoon of oil to the dressing.
. Recipes for salads are one of the most flexible making it so easy to change ingredients to suit the season and vegetable availability.
. Toasted buckwheat makes an interesting salad topping. Sprinkle buckwheat into a frying pan and cook over medium heat until it starts to brown. Remove from the heat as the residual heat in the pan will finish the cooking.
Ingredients
- 8 large carrots
- 3 tablespoons oil
- 1 cup cooked edamame shelled broad beans or peas
- 2 tablespoons toasted sunflower and pumpkin seeds
- Basil leaves
- Dressing
- 1 clove garlic
- 1 teaspoon finely grated orange rind
- 2 tablespoons orange juice
- 2 tablespoons DYC Apple Cider Vinegar
- 1 teaspoon prepared mustard
- 3 tablespoons oil
- Salt
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1
Peel carrots and cut into even-sized pieces.
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2
Place the oil in a roasting dish and toss carrots in the oil with your hands to coat the carrots.
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3
Bake at 180 degrees C for 10 minutes. Turn the carrots and cook for 10 minutes or until cooked.
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4
While the carrots are still warm, toss through the dressing. Leave to cool then toss through the edamame.
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5
Place on a serving platter or dish and sprinkle over seeds and basil.
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6
Dressing: Crush and peel garlic. Place in a screw top jar with the rind, juice, vinegar, mustard, oil and salt. Shake well to combine.
