Hamdi Saidani This Jamie Oliver Carrot Salad from his 5-Ingredient Cookbook is made with only 5 ingredients: baby heritage carrots, pomegranate, fresh mint, mixed cooked grains, and feta cheese. This vibrant carrot salad is dressed with a homemade mixture of pomegranate juice, red wine vinegar, and extra virgin olive oil, enhanced with freshly chopped mint.
Serve this jamie oliver carrot salad with Poached Salmon, Veal Scallopini, Pork Wellington or Beef Stroganoff.
Jamie Oliver Carrot Salad 5 Ingredients:
- 350g mixed-color baby heritage carrots
- 1 pomegranate
- 1 big bunch of fresh mint (60g)
- 1 packet (250g) of mixed cooked grains
- 40g feta cheese
How To Make Jamie Oliver Carrot Salad 5 Ingredients:
- Cook Carrots: Wash the baby heritage carrots. Cut any big ones in half. Put them in a large frying pan with a tablespoon of olive oil, a pinch of salt, and some pepper. Cook on medium-high heat for 15 minutes, stirring occasionally, until they’re golden and soft.
- Make Dressing: Cut the pomegranate in half. Squeeze juice from one half into a big bowl. Add a tablespoon of red wine vinegar and two teaspoons of extra virgin olive oil. Chop half of the mint leaves and add them to the bowl. Mix well and adjust the seasoning if needed.
- Add Carrots to Dressing: Move the cooked carrots to the bowl with the dressing and mix them in.
- Heat Grains: In the same pan you used for the carrots, add the mixed cooked grains and a splash of water. Heat for 1 minute to warm them up.
- Assemble and Serve: Add the warm grains to the bowl with the carrots and mix. Divide the mixture onto plates. Bash the other half of the pomegranate to release the seeds and sprinkle them over the salad. Crumble the feta cheese on top and garnish with some remaining mint leaves.
How To Cut Carrots For This Salad
To prepare carrots for this Carrot and grain Salad, start by washing the baby heritage carrots under cold water.
Once clean, sort the carrots by size. Larger carrots should be cut in half lengthwise to ensure even cooking, while smaller carrots can be left whole.
What To Serve With Carrot Salad
This vibrant Carrot Salad pairs wonderfully with roasted chicken or lamb kebabs. You can also top it with a poached egg for a vegetarian option.
How To Store Carrot Salad
- In the Fridge: Place the salad in an airtight container and store it in the fridge for up to 2-3 days.
- In the Freezer: Freezing is not recommended for this salad as it may affect the texture and flavor.
Try More Jamie Oliver Recipes:
Jamie Oliver Carrot Salad 5 Ingredients
Description
This Jamie Oliver Carrot Salad from his 5-Ingredient Cookbook is made with only 5 ingredients: baby heritage carrots, pomegranate, fresh mint, mixed cooked grains, and feta cheese. This vibrant carrot salad is dressed with a homemade mixture of pomegranate juice, red wine vinegar, and extra virgin olive oil, enhanced with freshly chopped mint.
Serve this nutritious salad as a standalone meal topped with crumbled feta or as a side dish with roasted chicken or lamb kebabs.
Jamie Oliver Carrot Salad 5 Ingredients:
How To Make Jamie Oliver Carrot Salad 5 Ingredients:
- Cook Carrots: Wash the baby heritage carrots. Cut any big ones in half. Put them in a large frying pan with a tablespoon of olive oil, a pinch of salt, and some pepper. Cook on medium-high heat for 15 minutes, stirring occasionally, until they’re golden and soft.
- Make Dressing: Cut the pomegranate in half. Squeeze juice from one half into a big bowl. Add a tablespoon of red wine vinegar and two teaspoons of extra virgin olive oil. Chop half of the mint leaves and add them to the bowl. Mix well and adjust the seasoning if needed.
- Add Carrots to Dressing: Move the cooked carrots to the bowl with the dressing and mix them in.
- Heat Grains: In the same pan you used for the carrots, add the mixed cooked grains and a splash of water. Heat for 1 minute to warm them up.
- Assemble and Serve: Add the warm grains to the bowl with the carrots and mix. Divide the mixture onto plates. Bash the other half of the pomegranate to release the seeds and sprinkle them over the salad. Crumble the feta cheese on top and garnish with some remaining mint leaves.
