Slow-cooked Carrot and Feta Mixed Leaf Salad
230-250g organic carrots
1 tsp coconut oil
40ml olive oil
1/2 cup water
1tsp turmeric
1/2 tsp fennel seed (optional)
salt and pepper
150g -200g mixed leaves
50 -80g feta cheese
70g mix of toasted sunflower and flaked almonds
Dressing:
20g organic cider vinegar
50g rapeseed oil
15g tahini
salt and pepper
Serves 4-6
Method:
Peel the carrots and cut down the middle if they are thick ones. Put in a pan with the oils, water, turmeric and fennel seed (if using). Season with salt and pepper, and put on lid. Steam for around 5-10 mins depending on size, until soft. Set aside. (Don’t wash the pan – you’ll need it later.)
Toast the sunflower seeds and almonds in a pan for about 5-10 minutes until golden - keep moving them about to stop them burning.
For the dressing, place the vinegar in a small bowl and whisk in the oil slowly. Add the tahini and season with salt and pepper.
Arrange mixed leaves in a bowl. Slice the cooked carrot into chunky pieces and add to leaves. Crumble the cheese into the carrot pan to pick up the extra flavours and then add to the salad. Sprinkle over the toasted nuts and add the dressing when you ready to serve.