br>Meanwhile, to make the carrot salad, combine the currants and lemon
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
For the salad:
Put all ingredients, except
eanwhile, for the cucumber and carrot salad, using a vegetable peeler, cut
he shredded carrots. Sprinkle the carrot salad with the salt, pepper, and
ine grater blade.
Place grated carrot in a bowl and pour
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
op and serve with the carrot salad on the side.
Mix all ingredients together and chill for a few hours.
T his is really good so different to the usual carrot salad.
Place grated carrot in serving bowl and add combined lemon juice and olive oil. Season with salt and toss to combine. Serve immediately.
hour.
For the salad, combine carrot, onion and cilantro in
Cook the grated carrots, syrup, water, oil and
Mix together tuna, mayonnaise, onion powder, and celery seed. Chill for 1/2 hour.
Spoon tuna salad onto lettuce leaves. Garnish with grated carrot and pickles.
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
Dissolve gelatin in boiling water.
Add cold water, pineapple and grated carrot.
Chill until consistency of unbeaten egg whites.
Fold in cottage cheese and yogurt.
Pour into 6 cup mold. Use a meat loaf pan to make salad in.
Serves about 10 to 12.
Peel tough\"skin\" from broccli stems; slice stems about 1/8\"- 3/16\" thick.
Cut florets into bite size picees.
Steam broccoli until just crisp.
(Stems will take slightly longer than florets to steam.) Do NOT overcook.
Mix dressing ingredients and toss w/ broccoli.
Stir in grated carrot, sliced mushroom and almonds.
Chill.
Toast sunflower seeds if desired.
Mix well with avocado, carrot, green pepper and onion.
Mix remaining ingredients to make dressing.
Scoop avocado mixture onto a bed of greens.
Add dressing and garnish with parsley sprigs or lemon peel.
Serves 4.
Dissolve jello in water; add grated carrot and pineapple. Place in refrigerator until jelled.
Preheat oven to 350\u00b0F. Grease 2-3 baking trays and line with parchment paper.
In a stand mixer, beat butter, sugar and egg yolk until combined. Stir in grated carrot. Combined flour, baking soda and cinnamon then fold into wet ingredients. Stir in oats and enough milk to make a firm dough.
Using damp hands, roll heaped teaspoonfuls of mixture into balls. Place, 2 inches apart, on prepared trays and flatten into 1 inch rounds.
Bake for 15 mins, or until golden brown. Let cool on trays.