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
