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. 

Ingredients

20 carrots any and all colours

50g sesame seeds 

Olive oil

juice of one lemon

salt & pepper to taste

1/3 cup chickweed (or the carrot top leaves)

DIRECTIONS

  • Peal and clean your carrots, I have left some stalk on (don't toss the carrot leaves, keep them and make my carrot top salad) . 
  • Heat a medium frying pan with a little olive oil, add your carrots and cook till the slightly soften and get a nice little golden colour to them. 
  • Add the sesame seeds and lemon juice, cook till the seeds turn a light golden colour. Season to taste, place on a plate and sprinkle the chickweed over the top, artfully.