Rainbow salad
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Preparation : 10 min
Cooking : 5 min
Total time : 15 min Rest : 0 min
4 persons
4 of large rainbow carrots
2 courgettes
1 sprig of dill
1 tbsp of chives
1 sprig of mint
50 ml of lemon juice
2 tsp of honey
3 tbsp of olive oil
40 g of unsalted pumpkin seeds
1 pinch of salt
1 pinch of freshly ground black pepper
Associated products
Tips
You can replace rainbow carrots with regular orange carrots.
RECIPE STEPS
1
Spiralize the carrots and courgettes using the SPAGHETTI cone.
Cut into shorter lengths.
- 4 of large rainbow carrots
- 2 courgettes
2
Combine the herbs, lemon juice, 2 tsp honey, olive oil and a pinch of salt and pepper in a bowl.
Toss with spaghetti.
- 1 sprig of dill
- 1 tbsp of chives
- 1 sprig of mint
- 50 ml of lemon juice
- 2 tsp of honey
- 3 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
3
Toast pumpkin seeds in a small pan over medium heat until golden brown.
Then add the remaining honey and a pinch of salt and cook, stirring until they start to caramelize. Immediately transfer to baking paper to cool.
Scatter over the salad.
- 40 g of unsalted pumpkin seeds
© Magimix
