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Winter Carrot Salad

Just because the central heating is on and the bed socks are out in full force there is still a place for salads. As comforting as stews and think soups are other dishes are just as satisfying. One of the things I have enjoyed the most about Paris is the produce section at the supermarket. Well I am a foodie and with the ever growing bump I am not really getting to enjoy the Paris fashions. Here are my two favourite things about the produce section in Paris. I love the fact that fruit and veg goes off quickly, this sounds strange but the food here does have a real flavour. In the UK I have bought apples that have stayed ‘fresh’ for a fortnight but they taste of nothing in comparison to the rich flavours contained within the fruit and vegetables I can pick up at my local supermarket in Paris. I don’t know what happens to the produce in Blighty but something not good, regardless of an organic label or not you can taste the very real difference. Secondly we get a more interesting array of produce here, although you can find these things back in the UK they are not as standard in the supermarkets.
Now that we have established this it was the tricolour carrots that I saw on sale that inspired this dish. Orange, yellow and purple – who could resist! 

you will need;
2 yellow carrots
1 parsnip
3 orange carrots
1 sweet potato
2 purple carrots
8 shallots
4 cloves of garlic
1/4 cup Greek yogurt
1tbsp mirin
1/2tbsp white wine vinegar
2tsp caraway seeds
1tsp cumin seeds
1tsp curry powder
a little sunflower/vegetable oil (for roasting)
salt and pepper
pitta and salad leaves to serve
  1. Peel and cube your vegetables and rub with a little oil for roasting. Sprinkle with salt, pepper caraway seeds and cumin seeds. Roast until tender.
  2. Meanwhile thinly slice the garlic and shallots and fry in around an inch of oil until crispy.
  3. Arrange the roasted veg onto salad leaves and top with the crispy shallots and garlic.
  4. To make the dressing mix the vinegar, yogurt, mirin and curry powder together. Drizzle onto the salad. Serve with warm pitta.
November 26, 2013
December 1, 2013