Baby Carrot Salad with Almonds and Yoghurt
A perfect side for any grilled or roasted meats but what a winner on the Christmas table!
Place the carrots in a saucepan covered with water and bring to the boil. Cook for 5 minutes or until tender.
Remove from the heat, drain well and set aside to cool.
In a dry pan toast the almonds evenly. Remove from the heat and set aside.
In a saucepan heat the Honeygar with the lemon juice until just starting to boil and remove from the heat.
Whisk in the toasted almonds, salt and pepper and olive oil to combine well.
Dress the carrots in ½ of the dressing and the salad leaves in the remaining dressing once cool enough to not wilt the leaves.
Mix the yoghurt with the oregano, taste and add salt and pepper to your liking.
To assemble place the yoghurt on a large platter. Mix the leaves and carrots together well and place on top of the yoghurt to serve drizzling over the remaining dressing and almonds.
3 packs mixed colour baby carrots, well washed and trimmed as needed
1/2 cup almonds
3 tablespoons Earthbound honeygar
Juice of 1 lemon
Sea salt and pepper
100 millilitres extra virgin olive oil
200 grams The Collective Straight Up plain yoghurt
3 oregano stems chopped well
1 pack Farro rocket leaves
1 pack watercress