| Servings | serves |
Ingredients
- 1/4 cup Pistachio Nuts
- 2 bunches Dutch Carrots
- 100 grams Feta Cheese
- 1/3 cup Coriander Sprigs
Dressing
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Honey
- Pinch Cinnamon Ground
Ingredients
Dressing
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Instructions
- Preheat oven to 180c or 160c fan. Spread pistachios onto an oven tray and bake for about 4 minutes, until lightly toasted. Cool and roughly chop. Peel carrots and trim tops. Cook in a steamer for about 3 minutes, until just tender.
- To make the dressing, combine all the ingredients in a small screw-top jar. Seal tightly and shake to combine.
- Toss warm carrots with half of the dressing. Arrange onto a serving platter, crumble feta over and sprinkle with the pistachios and coriander. Serve with the remaining dressing on the side.
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