Coleslaw
A classic
-
20 Minutes
-
Serves 10
35mins
Serves 2
What you'll need…
- 6 whole rainbow carrots washed
- 2 bunches of water cress
- 200g baby leaf spinach
- 100ml red wine vinegar
- 500ml olive oil
- Salt and white pepper to taste
- 25g Brown Sugar
The method
1
Preheat the oven to 190c
2
Season the carrots with olive oil, brown sugar and sea salt, and roast for 25 minutes until soft and slightly golden brown.
3
In a pan over boiling water blanch your spinach and 1 bunch of water cress for 30 seconds then remove from water onto a tea towel. Let it cool, then squeeze all the excess water out and transfer to a blender with olive oil and red wine vinegar. Blitz until smooth (around 3 minutes).
4
Add salt and white pepper to taste
5
Serve your roasted carrots covered in your watercress and spinach pesto and using your other bunch of water cress to garnish your carrots.
Recipe by Jake Boyce
