Brighten up your spring with this beautifully coloured side dish featuring heirloom carrots topped with a fresh, flavoursome and high in antioxidant salsa verde. This dish is the perfect accompaniment to steamed or grilled tofu, chicken or fish.
12 carrots mixed colours (purple yellow orange)
Salsa Verde (makes 150 grms)
1 cup of continental parsley
½ cup of basil
1 lemon zest
1 lime zest and juice
2 tbls capers
1 tbls jalapeno chili
1 tbls tasteless coconut oil
Sea salt and pepper to taste
To make the salsa verde all ingredients into a food processor and process till combined. Set aside in refrigerator
Wash carrots thoroughly. Gently steam carrots over boiling water or on steam bake in oven for 6 mins. Heat char grill then place carrots on char grill turn carrot to char evenly.
Once charred place in bowl and add 2 tbls of salsa verde gently toss together then arrange on serving plate any leftover salsa can be sprinkled on top serve with steamed fish or chicken.
Tip: Any left over salsa verde can be stored in the fridge for up to two weeks.
Recipe by Executive chef David Hunter