Organic carrot salad with yoghurt, almond and honey dressing
Matt Wilkinson, Circa, The Prince
Organic carrot salad with yoghurt, almond and honey dressing
INGREDIENTS
15 baby organic carrots (source from a local farmers market)
250g organic yoghurt
1 bunch purslane picked
1 bunch fenugreek picked
1 quantity almond and honey dressing
Almond and honey dressing
125g organic almonds roughly chopped
1 chilli - sliced seeds in
1 tablespoon butter
3 tablespoons ligurian honey
20ml orange flower water
20ml chardonnay vinegar
100ml extra virgin olive oil
juice 1 lemon
pinch of salt
METHOD
In a pot place the almonds and butter together. Turn on the heat and gently warm until the butter starts to foam, keep it on the heat and when the butter turns to a hazelnut colour (beurre noisette), add the honey.
Bring the honey to the boil and reduce by one fifth, then add the vinegar, blossom water and lemon juice.
Bring back to the boil and cook gently for another 3 minutes, pull off the heat add the chilli and oil and mix thoroughly.
Leave at room temp to cool. This dressing can keep in the fridges for two months, just warm after being in the fridge.
Place the carrots into a pot of cold salted water and bring to the boil. Turn down to a simmer and cook for 8 minutes, test the carrots with a sharp knife to see if cooked then strain.
Whilst the carrots are still hot cut into halves, place into a bowl and toss in 3 tablespoons of the honey dressing.
On a plate place 50g yoghurt, then assemble the carrots on top.
Scatter some of the purslane and fenugreek on top then dress with a little more dressing, ensuring you are putting some almonds on the plate.
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