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PHOTO: John Paul Urizar/AREMEDIASYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA
Prep Time:
Servings: 10
Cooking Time: 25 minutes
Ingredients
- 40g - butter
- 60ml - honey
- 10ml - sherry vinegar
- 5ml - orange flower water, optional
- 15ml - lemon juice
- 250ml - dried currants
- - Sea salt and freshly ground pepper
- 3 - bunches baby (Dutch) carrots, peeled, trimmed
- 100g - baby spinach leaves
- 500ml - loosely packed fresh flat-leaf parsley leaves
- 180ml - shelled pistachios
Method
1. Honey dressing Place the butter in a small saucepan over medium heat until it turns brown. Add the honey, vinegar, orange flower water, if using, and lemon juice. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 minute. Remove from the heat. Add the currants. Season with the sea salt and freshly ground black pepper.
2. Carrot salad Add the carrots to a large saucepan of boiling salted water. Boil, uncovered, for 2-3 minutes or until just tender. Drain then transfer to a bowl. Drizzle with some of the honey dressing and set aside to cool.
3. Toss the cooled carrots with the spinach, parsley and most of the pistachios. Arrange on a serving platter. Drizzle with the remaining dressing and pistachios.
