This carrot recipe uses my go-to dressing. My lemony dressing enhances the simplest salad, its great with fish and any veg. All the ingredients are ones that I always have in my cupboards.
I make a larger batch of it and store it in a jar in the fridge for a couple of weeks, gradually adding more olive oil and lemon to it as it runs low.
Lots of friends have asked me for quick, simple lunch recipes. This one fits the bill, you can take the dressing separately and add it to different lunches all week.
juice of 1/2 lemon
1tsp agave syrup (or honey)
1tsp grainy mustard
small handful of mint
salt and pepper
What to do…
Use a grater or spiraliser to make the carrots into fine ribbons. Place in a bowl.
Roughly chop a small handful of mint and add to the bowl with the carrots.
In a separate jar make the dressing. Combine the juice of half a lemon, depending on the size of your lemon you may need a whole one. Wherever the juice comes upto in the jar add an equal amount of olive oil. Then add all the other ingredients, place the lid on and give it a shake.
Pour the dressing over the carrots and mint and toss so that all the carrots are covered in the dressing.
This is the perfect addition to any salad, I served it alongside my chickpea burgers.