| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Food networ, Food5 | 1 | servings | |
INGREDIENTS
| 600 | g | Carrots |
| Water | ||
| 1 | tb | Sherry vinegar |
| 2 | tb | Olive oil |
| Garlic clove; crushed | ||
| Salt and pepper | ||
| 1 | Thick slices country bread | |
| Garlic clove | ||
| Extra virgin olive oil | ||
| 225 | g | Large green olives; pitted |
| 2 | tb | Extra virgin olive oil |
| Lemon juice | ||
| Freshly ground black pepper | ||
| 1/2 | Jar drained antipasto peppers | |
| 225 | g | Unshelled pistachio nuts |
| Sea salt |
INSTRUCTIONS
MARINATED CARROTS GARLIC TOASTS ZESTY OLIVES ROASTED PISTACHIOS Marinated carrots: Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving. Garlic toasts: Toast the thick country bread and rub with a peeled, halved garlic clove. Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil. Zesty olives: In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve Roasted pistachios: Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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