Roasted Baby Carrots with sesame

Not the first time we have made a roasted carrot salad, this time Kim and Tyra made a really cool dressing, with tahini and jalapeno peppers. This salad is about the dressing.

400g Roasted baby carrot

15g Basil fresh
15g Parsley fresh
1 Tbsp Honey
3 cloves garlic crushed into a paste
50ml rice vinegar
1 Tbsp Soya
2 Tbsp Tahina
2 Tbsp Olive oil
50ml Lemon juice
2 Jalapeno’s chopped
water to thin down if needed

In blender pulse
Pour over salad and finish with sesame seeds

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