FESTIVE FARE WITH FLAIR
SWEET CARROT, SPINACH AND CURRANT SALAD
SERVES 10 PREPARATION & COOKING: 25 MINUTES
HONEY DRESSING
40g butter
60ml (¼c) honey
10ml (2t) sherry vinegar
5ml (1t) orange flower water (optional)
15ml (1T) lemon juice
250ml (1c) dried currants
Sea salt and freshly ground black pepper
CARROT SALAD
3 bunches baby (Dutch) carrots, peeled, trimmed
100g baby spinach leaves
500ml (2c) loosely packed fresh flat-leaf parsley leaves
180ml (¾c) shelled pistachios
1 Honey dressing Place the butter in a small saucepan over medium heat until it turns brown. Add the honey, vinegar, orange flower water (if using), and lemon juice. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 minute. Remove from the heat. Add the currants. Season with the sea salt and freshly ground black pepper.
2 Carrot salad Add the carrots to a large saucepan of boiling salted water. Boil, uncovered, for 2-3 minutes or until just tender. Drain then transfer to a bowl. Drizzle with some of the honey dressing and set aside to cool.
Toss the cooled carrots with the spinach, parsley and most of the pistachios. Arrange on a serving platter. Drizzle with the remaining dressing and pistachios.
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