Ingredients
- Spinneysfood Sweet Potato Churros 200g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 5 tbsp
- Sumac 1 tbsp
- Spinneysfood Baby Carrots 10
- Lemon 1
- Spinneysfood Organic Natural Honey 2 tbsp
- Wholegrain mustard 2 tsp
- Spinneysfood Fine Sea Salt To taste
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Carrot and clementine salad with sumac churro croutons
Mediterranean 20 Mins Prep · 10 Mins Cook
- Preheat 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.