• 8servings
  • 5minutes
  • 131calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g medium carrots , thinly sliced

  2. 2 tbsp clear honey

  3. juice 1 lemon

  4. 4 tbsp olive oil

  5. 1 head chicory , leaves roughly torn

  6. 100g bag rocket

  7. 50g pine nuts , toasted

Instructions Jump to Ingredients ↑

  1. Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.


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