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Crispy Ginger Carrot & Orange Salad

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Ingredients

Adjust Servings:
400g Carrots - peeled cut into bite size pieces
1" Fresh Ginger Root - chopped
2 tsp Ground Ginger
2 tblps Polenta
300g Mushrooms - halved
1 tblsp Coconut Aminos
100g Mange Tout
100g Cherry Tomatoes - halved
2 Oranges - peeled and segemented
100g Spinach

Crispy Ginger Carrot & Orange Salad

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    1. Put the carrots and ginger in a pan. Cover with boiling water. Simmer for 10 minutes. Drain. Discard root ginger (or save for using in a juice later). Shake the carrots in the pan to soften the edges. Season. Sprinkle with polenta. Shake to coat equally. Spread out on a lined baking tray. Bake for 40 minutes until golden brown and crispy.

    2
    Done

    Put the mushrooms on a tray. Drizzle with aminos. Season. Bake for 20 minutes.

    3
    Done

    5 minutes before the mushrooms are ready add the mange tout to the oven tray. Season. Continue cooking for the last 5 minutes.

    4
    Done

    4. Combine all the ingredients together to serve.

    RdC

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    Seabass, Leek & “Cheesy Mushrooms”
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    Fruit Cake Pudding
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    Seabass, Leek & “Cheesy Mushrooms”
    next
    Fruit Cake Pudding

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