Carrot Leaf and Olive Salad
Serves 6-8
Carrots and Olives are a match made for reminiscing long, lazy Mediterranean lunches. This recipe brings both together to create this delcious, morish salad.
Ingredients
leafy tops from 1 bunch of carrots
50-60g Gordal olives or similar good quality green (pitted)
1 x garlic clove
1 tsp of capers (optional)
60g olive oil
1 lemon (zest and juice)
salt & pepper
Method
Cut off the green leaves from the carrots, wash and spin them dry. Roughly chop the leaves with the olives, garlic and capers (if using). Put this mix in a small bowl with the olive oil and the zest of a whole lemon and the juice from half of it. Season to taste.
This mix is great used with vegetables and fish.