Yield: 1 servings
Measure | Ingredient |
---|---|
600 grams | Carrots |
\N \N | Water |
1 tablespoon | Sherry vinegar |
2 tablespoons | Olive oil |
\N \N | Garlic clove; crushed |
\N \N | Salt and pepper |
1 \N | Thick slices country bread |
\N \N | Garlic clove |
\N \N | Extra virgin olive oil |
225 grams | Large green olives; pitted |
2 tablespoons | Extra virgin olive oil |
\N \N | Lemon juice |
\N \N | Freshly ground black pepper |
½ \N | Jar drained antipasto peppers |
225 grams | Unshelled pistachio nuts |
\N \N | Sea salt |
MARINATED CARROTS
GARLIC TOASTS
ZESTY OLIVES
ROASTED PISTACHIOS
Marinated carrots:
Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving.
Garlic toasts:
Toast the thick country bread and rub with a peeled, halved garlic clove.
Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil.
Zesty olives:
In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve
Roasted pistachios:
Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold.
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