AS SEEN ON THE
SUMMER CHEF’ S
KITCHEN TABLE
Max La Manna
Carrot & Beetroot with Tahini Balsamic Vinaigrette
SERVES 2
INGREDIENTS
• 50g pistachios
• 5 carrots, peeled lengthways into ribbons
• 3 small beetroot( any colour), thinly sliced on a mandoline
• 2 tbsp chopped mint
FOR THE DRESSING
• 2 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 tbsp tahini
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
This colourful salad complements everything from burgers to slow-roasted veg – stunning as a side dish or perfect for a midweek lunch.
1 Toast the pistachios in a small frying pan over medium heat for 3-5 minutes, shaking the pan occasionally until lightly browned. Leave to cool, then roughly chop and set aside.
2 For the dressing, whisk together the olive oil, balsamic vinegar, tahini, lemon juice and mustard until smooth and creamy, then set aside.
3 Place the carrot ribbons and beetroot slices in a large bowl. Pour over half of the dressing and toss to coat, then season with salt and pepper. Leave to sit for 6-8 minutes to allow the beetroot to soften slightly.
4 Transfer the carrots and beetroot to a serving plate or bowl and spoon over the remaining dressing. To serve, scatter over the lemon zest, chopped mint and pistachios. goodfoodshow. com 122