20 June 2010

Carrot, pine nut and dill salad

The greenhouse is beginning to yield more root crops. We had carrots and beetroot for lunch today, with the last of the greenhouse-grown potatoes. I made the carrots into a salad with some pine nuts. It was an experiment, and one that worked out well, so I thought I'd make a note here of the recipe. I sliced the carrots into coins and steamed them for ten minutes. Half-way into the carrots' cooking time, I dry-roasted the pine nuts over a medium heat for five minutes. I added the cooked carrots to the pan at the end of that time, to dry them off. Then I tossed the carrot slices and nuts in the dressing, which was a mix of olive oil, lemon juice and chopped dill.

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