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Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

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Shaved baby root veggie salad with tahini dressing and carrot top pesto

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 40 minutes

Ingredients

10 rainbow baby beetroot, washed and thinly sliced
15 rainbow baby carrots, washed and shaved
10 radishes, washed and thinly sliced
4–6 sticks celery, washed and shaved
sea salt and freshly ground black pepper, to taste
2 balls fior di latte mozzarella, torn
tahini, for drizzling
100 g salted peanuts, roasted and chopped
sesame seeds, for sprinkling
1 lemon, juiced
olive oil, for drizzling

For the carrot top pesto, blend:

8 carrot tops, washed
20 g Italian parsley, washed
½ lemon, juiced
1 clove garlic
sea salt, to taste
½ cup canola oil

Method

Toss the vegetables and season to taste.
Top with the mozzarella, tahini, peanuts and sesame seeds. Drizzle with the olive oil and lemon juice. Serve with the carrot top pesto.

Cook’s note: Fold 2 T pesto and a squeeze of lemon into 4 T tahini to make a dressing.

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Shaved baby root veggie salad with tahini dressing and carrot top pesto

Ingredients

Method