Carrot Salad With Coriander Vinaigrette Pistachios Food

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

Steps:

• Toast the Pistachios: Preheat the oven to 350°F (176°C) with a rack in the center position. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; then coarsely chop.
• Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely crush in a mortar and pestle (or smash with the side of a knife) and set aside.
• In a salad bowl, whisk together the grated garlic, lemon juice, red pepper flakes, and chopped coriander seeds. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
• Add the grated (or julienned) carrot to the bowl the dressing, toss, and allow the salad to sit for at least 30 minutes. Add the chopped pistachios and fresh cilantro leaves and toss. Serve at room temperature or cold from the fridge.

CARROT SALAD WITH CORIANDER VINAIGRETTE & PISTACHIOS

Steps:

• Preheat over to 350. Toast pistachios 6-8 minutes until golden brown, tossing occasionally. Let cool & coarsely chop. Toast coriander in dry skillet over medium heat until fragrant, about 1 minute. Cool & coarsely chop. Whisk garlic, lemon juice, red pepper, coriander in large bowl, then whisk in oil & season with salt. Add carrots, toss and let sit 30 minutes. Toss with cilantro and pistachios just before serving. Can be made 1 day ahead.

MINTY CARROT, PISTACHIO & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
• Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
• Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.