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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

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

  • 4 carrots
  • 1 mug (200g) of golden raisins
IN STOCK
  • 4 oranges
  • 1 tsp of ground cumin
  • 2 tsp maple syrup
  • 1 mug (200g) cashew nuts
  • 1/2 mug (100g) of gordal olives
IN STOCK
  • 1/2 mug (100g) of empeltre olives
IN STOCK
  • Salt and pepper
  • A few marcona almonds to decorate
OUT OF STOCK

METHOD

  1. Peel the carrots then peel into thin slivers and divide between four bowls.
  2. Next, place the golden raisins in a bowl of boiling water to soak and plump up.
  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. Using the same pan as the oranges, add the cashew and cook for a few minutes until they start to brown. Divide between the salad bowls.
  6. Finally, juice the last orange over the salads and mix in the olives and drained raisins. Scatter the Marcona almonds over each bowl and serve.

ingredients

  • 4 carrots
  • 1 mug (200g) of golden raisins
IN STOCK
  • 4 oranges
  • 1 tsp of ground cumin
  • 2 tsp maple syrup
  • 1 mug (200g) cashew nuts
  • 1/2 mug (100g) of gordal olives
IN STOCK
  • 1/2 mug (100g) of empeltre olives
IN STOCK
  • Salt and pepper
  • A few marcona almonds to decorate
OUT OF STOCK
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