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Recipe:<\/strong><\/span><\/p>\n 320g mix of rainbow carrots Puree:<\/strong><\/p>\n 1 purple potato (150g) <\/p>\n Method :<\/strong><\/span><\/p>\n So after measuring out the spices and peeling the carrots, please choose the way how you would like to finally plate it. You can slice, continue to peel carrots and make ribbons, or you can grate them, or if you have a spiralizer you can use that. After doing it your way, add the carrots to a large salad bowl and add all of the spices including olive oil, vinegar, salt and pepper, and mix gently using your hands, please. If you would like to make it sweeter, add some syrup and your salad is ready for eating.<\/p>\n Puree:<\/strong><\/p>\n Firstly peel the potato and chop into small cubes, then add to small boiling pot and cook until very soft. Afterwards please remove the hot water and add the potato to your kitchen processor. Add butter, milk, salt, and pepper and blend it \u2019til it reaches a smooth consistency. Add more salt or pepper if you need to, and the puree is ready to serve, but don\u2019t mix it with the carrots, plate it separately.
\n1g whole cumin seeds
\n1g grated celery seeds
\n1g smoked paprika powder
\n1g ras el hanout powder
\n2g walnut (crushed)
\n1g turmeric powder
\n1g cardamom powder
\n1g harissa
\n1 teaspoon of olive virgin oil
\n1 tablespoon of organic cider vinegar
\n<\/span>a few fresh leaves of coriander
\nsalt & pepper<\/p>\n<\/a><\/p>\n
\n90ml milk of your choice
\n1 tablespoon of pressed coconut butter
\nsalt & pepper<\/p>\n<\/a><\/p>\n
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