Tuesday, 13 August 2013

Ribboned Purple and Orange Carrots with Walnuts, Sultanas and Feta

Thousands of years ago, purple, red and yellow carrots were a norm.
It was not until 1600's when the Dutch growers first cultivated orange carrots.

  Purple carrots are an excellent way to add colour to any dish. 
Don't they look gorgeous?


2 each medium orange and purple carrots
2 tablespoons roughly chopped fresh mint
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
juice of 1 lemon
1/4 cup crumbled feta cheese
2 tablespoons chopped toasted walnuts
2 tablespoons finely chopped sultanas


Thinly slice the carrots into ribbons using a vegetable peeler or mandolin. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.

Whisk together the mint, olive oil, honey, 1/2 teaspoon salt and the lemon juice in a bowl. Add the carrots with the feta cheese, walnuts and sultanas and toss until evenly combined. Serve immediately.

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