Rainbow Carrot Salad
recipe by sarah glover • photography by luisa brimble
When I visited Epicurean Harvest in the Blue Mountains, I was surprised at all the different types of carrots they have available, they were so perfect. I knew that I had to make something that was simple and highlights the carrots as the main hero.
20 carrots (any and all colours)
1/3 cup sesame seeds
juice of 1 lemon
salt and freshly ground black pepper
1/3 cup chickweed (or the carrot top leaves)
1: Peel and clean your carrots, leaving some of the stalks on. Don't toss the carrot leaves – keep them for garnish or make my carrot top salad.
Heat a little olive oil in a medium frying pan over medium heat, add the carrots and cook for 20 minutes or until they soften slightly and take on a nice golden colour.
2: Add the sesame seeds and lemon juice and cook until the seeds are light golden. Season to taste. Transfer to a plate, then artfully sprinkle the chickweed or carrot leaves over the top and serve.
Note: This recipe was inspired by a visit to Epicurean Harvest in the Blue Mountains. They had so many beautiful varieties of carrot and they were all so perfect I had to make something simple to let this quiet achiever be the hero.