| 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.
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