Article: Bonnie's Roasted Carrot and Hazelnut Salad
Bonnie's Roasted Carrot and Hazelnut Salad
No doubt you all know of Bonnie’s love for colour and designing gorgeous things for your homes, but did you know she is a talented cook?
Here is what Bonnie calls her ‘Carrot & Hazelnut salad’, perfect for long lunches or big gatherings. Serve it as a side dish with a slow roasted pork shoulder, or it is so tasty on its own.
It starts with carrots roasted in honey and greek oregano - Bonnie uses Manuka (you can take the girl out of New Zealand..) but any honey will do. Read on for the full recipe, we hope you enjoy!
Bonnie's Roasted Carrot and Hazelnut Salad
Ingredients
For the carrots:
- 3 bunches Dutch carrots with tops
- 2 tbsp Honey (preferably Manuka)
- Olive oil
- 2 tbsp Greek oregano
For the pesto:
- 1 bunch carrot tops, ends of stalks removed
- 1 cup grated parmigiano reggiano
- 1/2 cup olive oil
- 2 cloves garlic grated
- 1/2 cup roasted hazelnuts
To serve:
- 1/4 cup burrata
- Toasted hazelnuts chopped
- Olive oil
Method
Step 1
Wash carrots and remove tops, leaving 1cm of green stalk in tact. Place in oven safe roasting dish and coat with olive oil, salt and pepper, Manuka honey and oregano.
Step 2
Roast in a 180 degree oven for 20 mins or until just tender, turning once.
To make pesto
Step 1
Roast hazelnuts and remove skins. Wash carrot tops well and add with garlic, nuts and cheese to food processor.
Step 2
Blitz, adding oil gradually. Season with salt if needed.
To serve
Place carrots on platter, break up burrata and drape over the carrots. Spoon pesto over the carrots and sprinkle with toasted hazelnuts and extra olive oil.
