High in beta-carotene and fibre
Rainbow Carrot Salad
Carrots are such a versatile ingredient that can be enjoyed raw or cooked. Simple recipes are essential for those weekday dinners to prevent unhealthy meals from sneaking in. Understanding an ingredient and where it comes from will mean that you will always want to hero the product and prevent overcooking, overcomplicating and overprocessing beautiful seasonal produce.
Ingredients
- 500 g (1 packet) rainbow baby carrots
- 1 tbsp Liviana® Alfafa Blossom Honey
- 2 tbsp Liviana® Estate Select Extra Virgin Olive Oil
- 1 tsp cinnamon, ground
- 1 tbsp thyme, dried or finely chopped
- Salt and pepper
- ¼ cup fresh coriander
- ¼ cup smooth cottage cheese
Method
1. Cover the carrots in Liviana® Alfafa Blossom Honey and Liviana® Estate Select Extra Virgin Olive Oil.
2. Sprinkle with thyme, cinnamon, salt and pepper.
3. Bake in the oven or airfryer at 200°C for 15 - 20 minutes.
4. Garnish with cottage cheese and fresh coriander.
5. Enjoy at room temperature or as a hot side to a balanced meal.