Carrot Coriander & Almond Salad
|Flaked almonds||2 Tablespoon, toasted|
|Coriander||2 Tablespoon, finely chopped|
|Vinegar||2 Teaspoon (Chardonnay / White Wine)|
|Olive oil||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
Top, tail and peel the carrots.
Using a vegetable peeler, peel the carrots into long thin strips.
Roll up the strips then slice into thin strips to form a carrot 'spaghetti'.
Toss in a bow with the almonds and coriander.
Can be made up to a day ahead and chilled.
Whisk together vinegar and oils, season, then pour over the salad.
Season with salt and pepper and serve immediately.