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.
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
1
Peel carrots and cut into even-sized pieces.
2
Place the oil in a roasting dish and toss carrots in the oil with your hands to coat the carrots.
3
Bake at 180 degrees C for 10 minutes. Turn the carrots and cook for 10 minutes or until cooked.
4
While the carrots are still warm, toss through the dressing. Leave to cool then toss through the edamame.
5
Place on a serving platter or dish and sprinkle over seeds and basil.
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.
