المكونات
- Carrots 4
- Spiralised carrot (from Spinneys deli) 1 tub
- Spiralised beetroot (from Spinneys deli) 1 tub
- Spinneysfood Fresh Mint A handful
- Slivered pistachios 50g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Orange juice 2 tbsp, fresh
- Spinneysfood Organic White Grape Vinegar or apple cider vinegar 1 tbsp
- Orange blossom water 1-2 tsp
- Spinneysfood Natural Honey 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة الجزر والنعناع مع صلصة زهر البرتقال
European 15 Mins Prep
- Slice two carrots on a diagonal and place them in a large bowl. Using a vegetable peeler, shave the remaining carrots into thin ribbons. Add them to the large bowl along with the spiralised carrots and beetroot. Roughly chop the mint leaves and set aside.
- To make the dressing, whisk the oil, orange juice, vinegar, orange blossom water, honey, salt and pepper together in a small bowl.
- Add the chopped mint to the carrots, pour the dressing over and gently toss until everything is evenly coated.
- Scatter with pistachios and serve immediately while everything is still crisp.