Carrot and Ginger Salad



We had leftover Broccoli and Fennel Tart for lunch, but not enough of it for a whole meal. We are going away for the weekend so I wanted to draw down on what we have rather than picking up more food. With a kilo of carrots in the fridge and a large chunk of ginger, a warm "salad" seemed ideal, especially for a cold, rainy day. It could just as easily be served over rice or couscous or something and become a more substantial meal though, or even have chunks of meat added to it to make it a main. We had it as described here below though, and aside from maybe a little fresh coriander, I wouldn't change anything. I spiralised the carrots and ginger (my first time spiralising ginger. I got mixed results), but they could just as easily be chopped or julienned. It was just the quickest, easiest way for me.


Ingredients:

5 carrots, spiralised

3 inches of ginger (ish) spiralised or chopped

1/2 head of garlic, crushed (ours was a very big head. If yours is smaller, 1 regular head should do).

1 1/2 tbsp peanut oil

1 tbsp soy sauce

2 tsp pomegranate molasses

1 tsp nigella seeds

1/2 - tsp Aloha Chilli Spiced Cacao

1 tsp white sesame seeds

1 tsp black sesame seeds


1) Heat oil in a small wok or a frying pan. Add ginger and garlic and fry until fragrant, allowing a few of the pieces to brown a little. Add carrots and stir.


2) Add other ingredients aside from sesame seeds and cook for 5 minutes until the carrots are beginning to become tender. Add sesame seeds and cook for another minute, then serve.


This was super tasty! I would not change anything. I had help cooking it (hence the second spatula in the picture) and Little Bit could stuff it into his mouth fast enough once it was ready (after brief protestations of "hothothot").

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