Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, warm carrot salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Warm carrot salad is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Warm carrot salad is something which I’ve loved my entire life. They are fine and they look wonderful.

Light and refreshing warm carrot salad. Perfect for serving beside roasted chicken, pork or fish. Serve this light and refreshing carrot salad with roasted chicken, pork or fish. Transfer thickly sliced orange carrots with sesame oil, ras el hanout, honey, and salt to a baking dish.

To begin with this recipe, we have to prepare a few ingredients. You can have warm carrot salad using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Warm carrot salad:

1. Take 350 g baby carrots
2. Get 1 pomegranate
3. Prepare 1 bunch fresh mint (60g)
4. Get 250 g mixed pre-cooked grains
5. Get 40 g feta cheese
6. Prepare 1 tbls red wine vinegar
7. Make ready Evoo, s&p

For a visit from Will at Tested , we whipped up this quick and delicious side dish using spring carrots, Greek yogurt, chaat masala, fresh-squeezed lime, cilantro, mint, and a drizzle of olive oil. Place carrots, ginger, honey and juice from pineapple in a sauce pan, cook on high uncovered for about five minutes or until carrots are. This Indian warm carrot salad side dish is excerpted from 'The Indian Cooking Course' by Monisha This delightful Gujarati side dish is served with main meals. Here it's made with carrot, but it can also.

Steps to make Warm carrot salad:

1. Wash carrots and halve any larger ones lengthwise. Add to frypan with a little oil and season. Put on medium high heat for 15 minutes, tossing often, until golden and tender.
2. Halve pomegranate and squeeze juice from half through sieve in to bowl. Add red wine vinegar and 2 tsps evoo. Add finely chopped half of the mint leaves and season. Add carrots to bowl and toss.
3. Warm through pre-cooked grains for 2 mins with a little water then add to bowl and toss.
4. Plate up. Add seeds from second half of pomegranate. Crumble over feta and sprinkle over remaining mint leaves.

This Indian warm carrot salad side dish is excerpted from 'The Indian Cooking Course' by Monisha This delightful Gujarati side dish is served with main meals. Here it's made with carrot, but it can also. Try our easy to follow warm carrot salad recipe. Place into a saucepan and cover with cold water. All Reviews for Warm Carrot and Lentil Salad.

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