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Baby Carrot, Crispy Parsnip and Honey Macadamia Salad
Recipe by Georgia Barnes
- Steps
- Ingredients
Ingredients
Yoghurt Tahini Dressing
Honey Macadamia dressing
Salad
Roasted Carrots
Parsnip
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Steps
- Preheat oven to 180C.
- For the yoghurt tahini dressing, combine all ingredients in a small bowl and whisk until smooth. Cover and set aside in fridge.
- For the honey macadamia dressing, combine all ingredients in a small bowl and whisk until well combined. Season to taste and set aside.
- To make the salad place cucumber, fennel, radish, parsley and chives in a bowl and toss to combine. Add honey macadamia dressing until generously coated. Set aside.
- To make the roasted carrots, place macadamias on a small baking tray and bake until golden and toasted. Remove from oven and set aside.
- Bring a medium saucepan of water to a boil. Add carrots and cook for 2 minutes. Drain and set aside.
- Heat butter in frypan and when melted, add macadamias and carrots and toss through butter. Cook for 1-2 minutes until golden and toasted. Season and remove from heat. Set aside.
- For the crispy parsnip, heat oil in small saucepan over a medium high heat. Using a vegetable peeler, peel parsnip and discard skin. Continue peeling long strips of parsnip. Fry parsnip strips in hot oil until golden brown and crisp. Drain on kitchen paper and season.
- To serve, spread each plate with some yoghurt tahini dressing. Add roasted carrots, and salad. Top with crispy parsnip and drizzle with remaining honey macadamia dressing.
