Recipe
Salad with oven-cooked carrots, pecan nuts and pomegranate
If you think that salad is a typical summer meal, you are clearly not familiar with this warm salad with oven-cooked carrots, pecan nuts and pomegranate syrup. What's more, you can make this delicious syrup at home, using Biotona bio Pomegranate.
The salad is both super-tasty and super-healthy. The exceptional nutritional value of nuts is still widely overlooked, even though they were one of the first basic foodstuffs of our ancient ancestors. Pecan nuts, for example, are highly rich in selenium, a mineral that is deficient in many people but is vital for helping us to resist all those typical winter ailments.
| Ingredients (2 people) | |
|---|---|
| Carrots | 4 |
| Olive oil | 1 tablespoon |
| Salt | ½ teaspoon |
| Cinnamon (optional) | ½ teaspoon |
| Romaine lettuce, chopped | 320 g |
| Pomegranate seeds | 80 g |
| Pecan nuts, raw or roasted, roughly chopped | 40 g |
| For the dressing: | |
| Home-made pomegranate syrup | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt and pepper | A pinch of each |
| Necessities |
|---|
| Baking tray covered with baking paper, oven, small mixing bowl, small whisk |
- Pre-heat the oven to 200°C.
- Wash and scrub the carrots. It is not necessary to peel them. Cut the carrots into bite-sized pieces and put them on the baking tray that has been covered with a sheet of baking paper.
- Mix the carrots with the salt, the olive oil and the (optional) cinnamon, so that the vegetable pieces are nicely covered. Bake for 25-30 minutes, until the carrots are cooked and are just starting to turn brown at the edges. Mix together all the ingredients for the dressing.
- Arrange the warm carrots on a bed of romaine lettuce. Sprinkle on the roughly chopped pecan nuts and some pomegranates seeds, then add a drizzle of the dressing. Serve while still warm.
