Granted, they’re not as well-known as the classic orange ones, but rainbow carrots are definitely worth incorporating into your cooking! From yellow to purple to reddish-pink, the health benefits of carrots are as varied as their colours. This rainbow carrot and almond nougat salad is a delightful healthy dish that’s as beautiful as it is tasty.
Recipe by Jacques Erasmus
Rainbow carrot and almond nougat salad
Ingredients
- 750g rainbow carrots, washed
- 25ml olive oil
- salt and freshly ground black pepper, to taste
- 125g good quality almond nougat
- 50g fenugreek or rocket microgreens, to serve
Dressing
- 75ml fresh grapefruit juice
- 25ml maple syrup
- 50ml olive oil
- 5ml (1 tsp) Dijon mustard
Instructions
1
Preheat the oven to 200°C.
2
Toss the carrots with the olive oil, salt and pepper, and roast in the oven until tender, about 20 minutes.
3
Prepare the dressing by whisking together the grapefruit juice, maple syrup, olive oil and Dijon mustard.
4
Dress the warm carrots with the dressing and crumble the nougat over the salad. Top with microgreens and serve immediately.
