Events and Celebrations

  • 2 bunches of carrots, trimmed
  • spray oil
  • 3 tablespoons sunflower seeds, toasted
  • 2 tablespoons chopped parsley
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, finely chopped
  • 1 teaspoon pomegranate syrup
  • 1 teaspoon clear honey
  • salt and black pepper

Blanch the carrots in a large pan of lightly salted boiling water for 10 minutes. Drain well and pat dry. Transfer to a bowl and spray with a little oil, then cook on a hot barbecue for 5—10 minutes, turning frequently, until charred.

Meanwhile, combine the dressing ingredients in a large bowl and season to taste. Stir in the cooked carrots, sunflower seeds and parsley and toss well. Serve hot.

Like This? Try These
More on Food