Superfood Carrot Salad

Did you ever end up with a packet of those ready-prepared carrot batons, just a heartbeat away from being bin ready and wish that you didn’t have to throw them away… Well I hate that, and I really don’t like to waste food, so here is what I did!

A sweet simple, quick to make carrot superfood semi-raw salad, easy to change-up, to use up whatever left over vegetables happen to be loitering in your chiller, threatening to turn ugly and take the rest of your salad box with them.

Get raw, get healthy, get Luxe!


Handful of chopped fresh dill (dried will do, 2 teaspoons)
1 packet carrot batons (prepared about 350 grammes is enough)
1 Orange
1 Lime
1 Lemon
Large handful of pumpkin seeds
1 dried chipotle chili
1 Medium red fresh chili
1 small pot of sour cream or creme fraiche
teaspoons soft golden Demerara sugar

Boil a kettle and soak your chipotle chili in some water until you are ready to use it.
In a non-stick dry frying pan toast your pumpkin seeds until they start to release their oils and go shiny, crackle and their skins start to split and go a nice toasted golden colour, this is quick, about 3 minutes only, while they are still hot shake in 2 teaspoons of sumac, swill around in the pan and tip the mixture out on to a small side plate to cool.
Into the same pan now its empty add a glug of olive oil, 2 heaped teaspoons of golden brown soft Demerara sugar and the carrot batons and shake until coated. Allow to saute shaking the pan occasionally, over a medium heat for about 5 minutes.
Add the juice from the citrus fruits, and the rind and shake again, allow to continue cooking for another minute or so or until you can smell the citrus oils.  Tip the pan contents out on to a plate and put the empty pan back on the heat.
Add the chopped de-seeded fresh chili, chop finely the chipotle and add this to the pan and allow to cook off until the chili is sizzling and soft.
Turn the carrots and mixture back into the pan with the chili and give a good mix or shake to distribute the flavours evenly. Remove pn from heat.

Finally add to the mixture in the pan your dill fronds, creme fraiche and toss together with the carrots, sprinkle liberally with the sumac pumpkin seeds and serve with veggie cheese burgers, steaks, whatever you like. A fresh superfood alternative to french fries and absolutely gorgeous too!

Add a sprinkling of fresh pomegranate seeds if serving this with a buffet spread for a glam ‘jewelled’ look.

This carrot superfood salad makes a great addition to packed lunch boxes, simply allow to cool and serve the next day for a health kick salad with some cold mackerel fillets.


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