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
50g sesame seeds
juice of one lemon
salt & pepper to taste
1/3 cup chickweed (or the carrot top leaves)
- 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.