Roasted Carrot Salad with Walnuts

Ingredients

• 4 large carrots
• 1 cup coarsely chopped walnuts
• 1/2 bunch fresh mint
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes
• 1/2 tsp salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Slice the carrots into thin ribbons using a peeler.

2. 2

   Heat olive oil in a pan and sauté the carrots over medium heat for 8-10 minutes until tender.

3. 3

   Once the carrots are lightly browned, add red pepper flakes and remove from heat.

4. 4

   Transfer the cooled carrots to a bowl, add walnuts and finely chopped mint.

5. 5

   Add vinegar and salt, toss gently and serve.

Note. Keeping the carrots slightly crisp rather than overcooking them makes the texture more enjoyable.