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Ingredients
Method

This carrot salad works perfectly as a side or light meal, packed with flavour and nutritional benefits. And for this recipe we’ll be preparing carrots 3 ways: roast, puree and ribbons, all topped with a Sriracha & Kefir dressing.

The nutritional benefits? Carrots are a source of beta carotene, fiber, vitamin K1, potassium, and antioxidants, and three heaped tablespoons of cooked carrots counts as a portion of your 5 A Day. The Kefir and Sriracha dressing offers gut-friendly cultures with these fermented foods.

This recipe was created in collaboration with Eaten Alive, who aim to drive fermented foods past the realm of hardcore foodies and onto the plates of everyone who wants food that both tastes and feels good.  

Ingredients

  • A couple of handfuls of small carrots (these will be served whole, so attractive carrots are desirable!)
  • 200g additional carrots for puree
  • A few more carrots for making ribbons
  • 1 x lemon
  • Splash of olive oil
  • Pinch of salt
  • Biotiful Original Kefir
  • Eaten Alive Smoked Sriracha

Starting with the small attractive looking carrots for our roast carrots. Clean and scrape them (if necessary) rather than peeling. Leave a little of the stalky bits on the end if you have tops that look healthy and appetising. If the carrots are thicker than your thumb then cut in half.  Toss with a little oil and salt then roast at 180 until just cooked and a little caramelised.

Meanwhile for the puree: dice 200g of carrot and sauté in a small saucepan for 10/15 mins on med heat, don’t let them colour. Turn the heat down and add enough water to just cover, put a cartouche (disc) of foil or greaseproof paper to fit snugly in the pan on top of the carrots. Put the lid on the pot and leave to simmer for 20 minutes, all the liquid should have disappeared and the carrots should be very soft. Add to blender whist still hot with a pinch of salt, a few drops of lemon juice and a spoonful or two of Biotiful Kefir and blend until smooth.

For the Ribbons: Peel strips off the carrots with a vegetable peeler and dress with a little olive oil, salt and lemon juice, leave to marinade for 20 minutes.

For the dressing. Mix Smoked Sriracha with equal parts Biotiful Kefir.

To serve. Put a couple of blobs or streaks of the puree on the plate and arrange the roasted carrot batons on top and around, place the ribbons and use a spoon to drizzle a generous amount of the dressing, finally top with some black pepper and any additional herbs you may desire.