Serve with hummus, grilled food, couscous or flatbreads.
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MIDDLE EASTERN INSPIRED
Carrot & pomegranate crunch
Crisp carrot ribbons, pomegranate seeds, herbs and lemon.
SERVES 4PREP 15 minCOOK No cook
FOSTER'SCarrot & pomegranate crunchRECIPE KITCHEN
Method
- 1
Peel the carrots into long ribbons with a vegetable peeler and put into a large bowl.
- 2
Halve the pomegranate and remove the seeds, discarding all bitter white membrane.
- 3
Whisk lemon juice and olive oil with a pinch of salt. Toss through the carrots with chopped herbs.
- 4
Fold through the pomegranate seeds and serve.
FOSTER'S TIP
Dress the carrots 10 minutes before serving if you prefer them slightly softer.
Refrigerate covered for up to 1 day; the carrots soften as they sit.
No major allergens in the listed ingredients.
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