Ingredients
- 4 large carrots
- 4 beetroot (300g each), washed, trimmed, peeled
- 1/4 cup pecans, roughly chopped
- 2 tablespoons sultanas
- 2 cups fresh flat-leaf parsley leaves
Fennel dressing
- 1 1/2 teaspoons fennel seeds
- 2 teaspoons Dijon mustard
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons extra virgin olive oil
Method
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Step 1 Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.
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Step 2 Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Continue process with beetroot, placing in a separate bowl to the carrot.
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Step 3 Add pecans, sultanas and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot. Gently toss to combine. Serve.
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