Caramelised Carrots and Spinach Salad Recipe
- 4 small carrots
- 1/2 teaspoon of chilli powder
- pinch of black pepper
- pinch of salt
- 1-2 tablespoons of vinegar
- 1/2 teaspoon of thyme
- juice of one large orange
- 2-3 tablespoons of water
- 100g of baby spinach leaves
- 60ml neutral oil (e.g. grapeseed)
- 20ml red wine vinegar
- 1 tablespoon water
- pinch of salt and black pepper
- 1 teaspoon dijon mustard (you can use honey mustard if you prefer).
- 1 radish
- 50g roasted sunflower seeds
Slice each carrot in half, and each half in half - you should get around 8 pieces per person. Heat 3-4 tablespoons of oil in a pan, add the carrots, and fry until they get a golden colour on each side (medium to high heat).
Add the spices, then the vinegar - wait 1 minute for the vinegar to evaporate, reduce the heat to low and add the orange juice - cook for 2-3 minutes, then add the water and keep on cooking/reducing the sauce until the carrots are al dente (soft but with a bite to them).
If you notice that the liquid is evaporating too fast and the carrots are not yet tender, add some additional water.
Chop the spinach leaves.
Put the remaining ingredients in a jar, mix well until they emulsify and create a thick but still runny dressing.
Toss the spinach leaves with the dressing.
Time to plate:
Arrange the spinach salad on a plate, top with the spinach and the carrot slices, decorate with thin slices of radish. Sprinkle the roasted sunflower seeds and drizzle a little of the carrot sauce on top.