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This is such an easy and special salad that looks fantastic on the table.

Prep: 15 minutes
Cook Time: 10 minutes
Serves: 6


Place the carrots in a saucepan of cold salted water and bring to the boil. Turn down to a simmer and cook for 4-5 mins or until tender. 

Drain well and set aside to cool in a large bowl.

In a dry pan, toast the almonds well. Remove from the heat and set aside.

To make the dressing, heat the honey with the vinegar and lemon juice in a small saucepan until it is just starting to bubble. Remove from heat.

Stir in the almonds and mix in the extra virgin olive oil.

Dress the carrots in the large bowl while still warm, mixing them well. Add the rocket and watercress leaves once the carrots have cooled completely. Mix well.

Mix the crème fraiche with the herbs and add pepper and salt as needed.

To assemble, cover the bottom of a large platter with the crème fraiche and herb mix.

Place the dressed carrots and leaves on top, drizzling over the remaining liquid and nuts. 

Finish with a good turn or two of black pepper to serve.


30 baby carrots, mix of colours, washed and trimmed
1⁄2 cup raw almonds
3 tablespoons runny honey
2 tablespoons red wine vinegar
Juice of 1 lemon
Sea salt and pepper
100mls extra virgin olive oil

To serve: 
200 grams Zany Zeus crème fraiche (or your favourite coconut yogurt works equally well too)
1⁄4 pack of chopped oregano
1⁄4 pack chopped dill or fennel fronds
Pack of Farro rocket leaves
Superb Herb living watercress plant, leaves picked

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