Follow this simple yet satisfying salad recipe by Sam Herde of The Vegetable Connection.


  • 3 bunches of purple carrots

  • 1 bunches of dutch carrots

  • handful coriander leaves

  • handful dill leaves

  • 1 tsp honey

  • 1 tbsp currants

  • 1.5 tsp dukkah

  • juice of half a lemon

  • olive oil

  • salt and pepper


  • 1.

    Peel and roast carrots at 200C in olive oil for 40min. Allow to cool slightly and then place in bowl and toss with other ingredients.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 354kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 66g
  • Sugar 35g
  • Sodium 1479mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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