Place the carrot ribbons in iced water for 5 minutes to create super crisp, crunchy curls
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Chop the churros into bite-sized pieces and toss them in 1 tbsp olive oil and sumac until evenly coated. Spread the churro croutons on the baking tray and bake for 8-10 minutes or until crispy and golden brown. Set aside to cool.
To make the salad, peel the baby carrots into ribbons and place them in iced water to firm up. Peel and slice the clementines into rounds to expose the segments. Roughly chop the pistachios.
To make the dressing, juice the lemon into a bowl. Add 4 tbsp olive oil, honey, wholegrain mustard, salt and pepper. Whisk to combine.
In a large serving bowl, gently combine the carrot ribbons and clementine slices. Drizzle the dressing over the salad. Top with the sumac-spiced churro croutons and pistachios just before serving.
