Top To Tail Carrot Salad

Use the whole carrot from top to tail in this hearty vegetarian side salad.

The ingredient of Top To Tail Carrot Salad

• 3 bunches baby rainbow carrots scrubbed or peeled trimmed
• 2 tbsp extra virgin olive oil
• salt flakes to season
• 1 2 bunch fresh tarragon
• 150g 2 3 cup pearl barley rinsed
• 40g 2 cups fresh carrot tops
• 2 tbsp chopped fresh tarragon
• 45g 1 4 cup pepitas toasted
• 1 garlic clove chopped
• 125ml 1 2 cup extra virgin olive oil

The Instruction of top to tail carrot salad

• preheat the oven to 220c 200c fan forced place the carrots in a large roasting pan drizzle with oil season with salt and toss to combine roast for 20 minutes add the tarragon and toss to combine roast for a further 20u00a0minutes or until carrots are tender
• meanwhile cook the barley in a saucepan of boiling water for 35 minutes or until tender drain
• for the pistou process all ingredients in a food processor until smooth
• serve the carrots on a bed of barley drizzled with the pistou season

Nutritions of Top To Tail Carrot Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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