Fresh Carrot salad
Recipe by: Chef Allistair Lawrence

• Serves: 2
• Prep time: 30 min

Ingredients

• 1 large carrots, cleaned and washed, skin on
• 2 tbsp coriander leaves
• 1 tbsp fennels fronds1 tbsp sunflower seeds, toasted

Carrot Kimchi

• 2 tbsp julienned carrots
• 1 tsp ginger,
• 1 tsp garlic
• 2 tbsp olive oil
• 1 tbsp peanuts, grated
• 1 tbsp apple cider vingear
• ¼ cup lemon infused olive oil
• 1 tbsp rocket pesto

Method

To make the kimchi, mix the carrot julienne with the garlic, ginger, 2 tsbp olive oil peanuts and apple cider vinegar.For the salad thinly slice the raw carrot into discs. Toss the carrots in the rocket pesto with some of the coriander and fennel then set aside.To assemble, place the roasted carrot at the bottom followed by the raw carrot mix then the carrot kimchi. Drizzle with some of the lemon infused olive oil then finish some more coriander and fennel leaves then sunflower seedsServe and enjoy.