Wash the carrots, halve any larger ones, then
place in a large cold non-stick frying pan with 1
tablespoon of olive oil and a pinch of sea salt
and black pepper. Put on a medium-high heat for 15
minutes, or until golden and tender, tossing
regularly.
Meanwhile, halve the pomegranate, squeeze the
juice from one half through a sieve into a large
bowl, add 1 tablespoon of red wine vinegar and 2
teaspoons of extra virgin olive oil. Finely chop
the top leafy half of the mint (reserving a few
nice leaves), stir into the bowl, then taste and
season to perfection.
Transfer the carrots to the dressing bowl, while
you toss the grains in the pan for 1 minute with a
splash of water to warm through. Tip into the bowl
and mix with the dressed carrots, then divide
between your plates.
Holding the remaining pomegranate half cut-side
down in your fingers, bash the back of it with a
spoon so all the seeds tumble over the salads.
Crumble or grate over the feta, sprinkle over the
reserved mint leaves, and tuck in.
Originally Submitted
4/13/2019
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