Tunisian carrot salad

Tunisian carrot salad

By
From
Chefs Eat Toasties Too
Makes
1 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
1kg carrots
75ml light olive oil
100ml see method for ingredients
50g kalamata olives, cheeks only
10g flat-leaf parsley, chopped
10g fresh coriander, chopped

Method

  1. Preheat the oven to 140°C.
  2. Peel the carrots, cut them into 5 × 1 cm batons and roll them in the olive oil. Season with salt and pepper. Place the carrots, evenly spaced apart, in a roasting tin. Cover tightly with aluminium foil and cook for 30–45 minutes until very tender. Leaving the foil in place, allow the carrots to cool at room temperature.
  3. Gently toss the carrots in the vinaigrette with the olives and herbs and serve.
Tags:
Toasties
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