Carrots are so amiable and there are few tastes that don’t marry well with them. Carrots can be cooked with spices, herbs, garlic, and chilli, used in sweet dishes such as carrot cake, or in pickles and with meat or fish; they go with cheese and with other vegetables too. Today’s recipe involves mint and lemon.
Carrot Salad with Mint and Lemon
This is a fabulous salad; by adding plenty of fresh lemon and mint you will have a small miracle of flavourful salad on your hands.
450g (1lb) small carrots
3 tablespoons extra virgin olive oil
Juice of ½ a lemon
2 tablespoons chopped mint
Salt and pepper
Heat the oven to 220C/425F/Gas7
Top and tail the carrots, then halve lengthways and cut each piece in half again. Toss the carrots in a baking pan with the olive oil and season with salt and pepper. Bake until tender and starting to brown.
Tip into a bowl and mix together with the lemon juice and mint and if needs be an extra drizzle or two of olive oil. Leave to cool and serve at room temperature.
Instead of oven baking you can of course sauté the carrots on the stove instead. I find it convenient to combine the cooking of this dish with what ever else I may be roasting in the oven.