Roasted carrot and edamame Salad
We are always looking for tasty vegetable ideas, because if they are tasty we will eat them 🙂
This recipe is at hot or cold and looks appealing with the bright colours.
Serves 4 – 6
TIPS
. Steamed carrots or grated raw carrots can be used instead of roasted carrots. Add an extra tablespoon of oil to the dressing.
. Recipes for salads are one of the most “flexible” making it so easy to change ingredients to suit the season and vegetable availability.
. Toasted buckwheat makes an interesting salad topping. Sprinkle buckwheat into a frying pan and cook over medium heat until it starts to brown. Remove from the heat as the residual heat in the pan will finish the cooking.

8 large carrots
3 tablespoons oil
1 cup cooked edamame, shelled broad beans or peas
2 tablespoons toasted sunflower and pumpkin seeds
Basil leaves
Dressing
1 clove garlic
1 teaspoon finely grated orange rind
2 tablespoons orange juice
2 tablespoons DYC Apple Cider Vinegar
1 teaspoon prepared mustard
3 tablespoons oil
Salt

