Carrot Tahini and toasted hazelnut salad

Tue, 17 May 2016

Chef Sabrina Ghayour was in the kitchen this morning with this delicious recipe. 

Ingredients:

500g carrots (peeled and thinly sliced diagonally)

1 Large Red Onion (Halved and thinly sliced into half moons)

100g toasted hazelnuts roughly halved or chopped

40g Mint Leaves (Finely Chopped)

For the Dressing: 

2 Tablespoons of Tahini

4 Tablespoons of Olive Oil

Finely grated zest and juice of one lemon

2 Tablespoons of Cold Water

Sea Salt Flakes and Freshly Ground Black Pepper

METHOD:

Put the carrots, red onion, hazelnuts and mint in a bowl and mix well

To make the dressing put the tahini, olive oil, lemon juice and zest and the water (which is added to slacken the mixture) in a small bowl and stir well. Season generously with salt and pepper. Pour over the salad tossing it through to coat the vegetable well. Serve immediately