Recipe by Cassandra Heneghan
Baby Carrot, Heirloom Tomato and Pea Salad
Serves 6
INGREDIENTS
1 bunch baby carrots, halved
1 tbsp/20ml olive oil
2 cups/440g cooked white quinoa
50g snow pea tendrils
½ cup/75g fresh peas
2 Lebanese cucumbers, julienne
6 heirloom tomatoes, thinly sliced
2 purple eschallots, finely diced
¼ cup/6g purple basil leaves
½ cup/12g mint leaves
½ cup/12g sorrel leaves
¼ cup/45g roasted hazelnuts, roughly chopped
Dressing
¼/60ml cup red wine vinegar
1/3 cup/80ml olive oil
1 tbsp/20ml maple syrup
1 tsp/5g sea salt flakes
METHOD
Trim, halve and pan fry baby carrots in olive oil over a medium heat until golden brown, approximately 2 minutes each side. Allow to cool.
In a serving bowl, add carrots, quinoa, tendrils, peas, cucumber, tomato, eschallot, basil, mint and sorrel and toss to combine.
In a separate bowl, mix together the red wine vinegar, olive oil, maple syrup and salt.
Drizzle dressing over salad and sprinkle with hazelnuts, to serve.
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