Middle eastern carrot salad with caramelised pecans
Even just the smell of these caramelised cinnamon pecans in your house will make your day.
Equipment
- sheet of baking paper
Ingredients
Carrot salad
- 150 gram carrots (cut 'julienne') If you can't buy them Julienne, you'll need a kitchen machine for it.
- ½ tbsp lemon harissa
- 1 tsp rose water
- 2 tbsp oil
- 1 tsp tahini
- ½ a lime
- 1 spring onion
- 3 tbsp labne or thick full yoghurt
- 1 tbsp crème fraîche
Caramelised pecans
- 100 gram salted pecan nuts
- 10 gram butter
- 1½ tbsp honey
- 1½ tbsp brown caster sugar
- ½ tsp cinnamon
Instructions
Caramelised pecans
- Melt the butter in a baking pan. Add the honey and sugar and let melt together and brown a little.
- After about 4 minutes (but be careful the caramel doesn't burn black), add the cinnamon. Stir through quickly and then take the pan off the heat.
- Add the pecan nuts to the caramel and stir until they're all covered. Let them cool off on a sheet of baking paper.
Carrot salad
- Put the carrots that are cut Julienne in a bowl.
- Make the dressing by mixing the lemon harissa, oil, juice of half a lime, rose water and tahini. Mix it through the carrots.
- Mix the labne and crème fraîche.
- Cut the spring onion in small rings.
Serving
- Put the carrot salade in a bowl or on a plate.
- Scoop the labne and crème fraîche on the middle of the salad.
- Spread the pecan nuts over the salad.
- Sprinkle the spring onion rings over the salad.