Jamie Oliver's Sprouting Salad
This is a fab winter salad - I usually serve it at Christmas as the orange zest and hazelnuts make this so festive!
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Ingredients
(feeds 4)
70g whole unpeeled hazelnuts
200g chantenay carrots
2tbsp maple syrup or runny honey
1tbsp olive oil
200g fenugreek
6 sprigs of fresh flat-leaf parsley
Orange & honey dressing:
1 small orange
1tbsp olive oil
2tsp maple syrup or runny honey
Step 1
Preheat the oven to 180C.
Step 2
Toast the nuts in a shallow baking tin in the oven for 4-5 minutes. Allow the nuts to cool and leave the oven on.
Step 3
Top the carrot and slice the bigger ones half lengthways. Then parboil for 4 minutes and drain.
Step 4
Transfer the carrots to a roasting tin, drizzle with maple syrup or honey and olive oil. Then roast for 12-15 minutes. Shaking the tin to allow the juices to coat the carrots. Let cool.
Step 5
Now make the dressing - mix orange zest with the orange juice, olive oil, maple syrup or honey and pepper.
Step 6
Pour over the salad. Chop the remaining parsley and zest of the orange on top. Wintery taste sensation right there!
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