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CARROT, ORANGE, OLIVE AND ALMOND SALAD

Carrot, orange, olive and almond salad, colorful and delicious recipe idea for your lunch box.
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 200g golden raisins
OUT OF STOCK
  • 100g Gordal green olives
IN STOCK
  • 100g Empeltre black olives
IN STOCK
  • 4 medium carrots
  • 4 oranges
  • 1 tsp ground cumin
  • 2 tsp maple syrup
  • 200g cashew nuts
  • Salt and pepper
  • Marcona almonds to decorate
IN STOCK

METHOD

  1. Place the golden raisins in a bowl, cover with water from a just boiled kettle and leave to plump up. Rinse and drain the olives. Pit the black olives.

  2. Peel the carrots then peel into thin slivers and divide between four bowls.

  3. Peel three of the oranges, remove the white pith and slice into segments.

  4. Add the orange segments, the cumin and maple syrup to a saucepan and cook over a gentle heat until soft. Pour over the carrots.

  5. Toasted the cashews in a dry pan over medium-low heat until they start to brown. Divide between the salad bowls. Drain the raisins.

  6. Juice the remaining orange over the salads. Mix in the raisins and olives. Scatter the Marcona almonds over each bowl and serve.

ingredients

  • 200g golden raisins
OUT OF STOCK
  • 100g Gordal green olives
IN STOCK
  • 100g Empeltre black olives
IN STOCK
  • 4 medium carrots
  • 4 oranges
  • 1 tsp ground cumin
  • 2 tsp maple syrup
  • 200g cashew nuts
  • Salt and pepper
  • Marcona almonds to decorate
IN STOCK
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