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🍽️ Orientalistic carrot salad with roasted carrots

321 kcal · 30 min · 4 servings

Orientalistic carrot salad with roasted carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the carrots thoroughly.
  3. 3. Cut off the green leafy tops of the carrots and set them aside.
  4. 4. Press two garlic cloves flat with the flat side of a knife.
  5. 5. Slice the ginger into thin rounds.
  6. 6. Place the carrots, the garlic (in the skin), and the ginger slices on a baking sheet.
  7. 7. Add three tablespoons of oil, a pinch of salt, cinnamon, curry powder, sesame seeds, and honey.
  8. 8. Mix everything well so that the ingredients are evenly coated.
  9. 9. Roast the carrots in the oven for about 15 minutes.
  10. 10. Wash the prepared carrot greens.
  11. 11. Remove the thick stems from the greens.
  12. 12. Roughly chop the carrot greens.
  13. 13. Halve a lemon.
  14. 14. Squeeze the juice from the lemon.
  15. 15. Peel one garlic clove.
  16. 16. Place the chopped carrot greens and the peeled garlic into a tall container.
  17. 17. Add two tablespoons of lemon juice.
  18. 18. Add 150 milliliters of olive oil.
  19. 19. Season with salt and chili.
  20. 20. Blend the mixture finely until a pesto forms.
  21. 21. Finally, adjust the seasoning of the carrot green pesto to taste.
  22. 22. Take the roasted carrots out of the oven.
  23. 23. Place the carrots into a serving bowl.
  24. 24. Mix the carrots with cranberries.
  25. 25. Drizzle the salad with honey to your liking.
  26. 26. Drizzle the salad with olive oil to your liking.
  27. 27. Drizzle the salad with lemon juice to your liking.
  28. 28. Drizzle the salad with the carrot green pesto to your liking.
  29. 29. Serve the salad lukewarm or cold.
  30. 30. Enjoy your meal!

Nutrition per serving