Seasonal Recipes

Miso Glazed Carrot Salad

Serves 2

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon miso paste
500 gms carrots, cut into 3 inch pieces and quartered lengthwise
¼ cup coriander leaves
1 cup mustard greens or rocket
1 cup snap peas or beans, tops removed and sliced on the diagonal
1 tablespoon toasted sesame seeds
½ cup toasted cashews

Preheat the oven to 240 degrees.

In a bowl, whisk together the sesame oil, vinegar, honey and miso.

Toss the carrots in the dressing and spread onto a baking sheet lined with parchment.

Roast in the oven for 20-30 minutes until cooked through and beginning to blacken in spots.

Remove the carrots from the oven and allow to cool.

Meanwhile combine the remaining ingredients in a large salad bowl.

When the carrots have cooled toss them with the remaining ingredients.