Delicious Carrot Salad with Clementines

Photo Credit: Julia Hoersch

ingredients

serves 6

  • 5 bunched carrots, about 300 g
  • 4 tbsp olive oil
  • salt
  • 3 clementines
  • 2 tablespoons of lemon juice
  • 1 Tahine paste
  • pepper
  • 10 stems of green cilantro

Clean carrots and cut them in quarter. 

Mix with 2 tbsp olive oil and a pinch of salt.

 Put the carrots on a tray covered with baking paper and cook in a preheated oven at 180 degrees (gas 2-3, circulating air 160 degrees) on the 2nd bar from the bottom for 10-15 minutes.

Peel clementines and cut into 5 mm thin slices. 

Mix the lemon juice, Tahine paste, salt, pepper and the remaining oil to a dressing. separate coriander leaves from the stems and cut roughly.

Allow carrots to cool and mix gently with clementines and dressing. Serve with sprinkled coriander.

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