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Carrot salad with hazelnut salsa verde

  • Timer Prep 30 min
  • Chart 306.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Roughly chop the mint. Roughly chop the parsley. Roughly chop the basil. Drain the capers in brine. Zest and juice the lemons. Roughly chop the roasted hazelnuts.

Method

  1. 1 Blitz all the salsa verde ingredients, except the oil and hazelnuts, in a food processor until almost smooth.
  2. 2 Transfer to a serving bowl, stir in the oil and three-quarters of the crushed hazelnuts.
  3. 3 Use a vegetable peeler to pare the carrots into ribbons and toss with the salsa verde, then scatter over the remaining chopped roasted hazelnuts to serve.