MAINS, SALADS, STARTERS

Pan Fried Heritage Baby Carrots Salad with Black Truffle HummusFeatured

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus 05

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus

When Food is Make You Happy

Hello to my lovely rabbit readers all around the world! How are you today? I hope you are all well and happy and if you have any goals or dreams you are working towards, I really hope they are going well! Do you have a vision or plan you are trying to achieve in life? I believe the most common answer will be yes, but it is important no matter how busy you are, never forget to fuel yourselves with delicious meals and healthy food 🙂

So this recipe is for everyone who likes to play around with flavor, who love making food with more than one ingredient, because, of course, vegan food is notoriously boring! 🙂 No just kidding, of course, I create food with all the love in my heart and am always trying to show you something interesting, yummy and new as Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus. Despite what many people think, vegan food is definitely not boring! I remember, two years ago my friends asked me, “what are you eating as a vegan Tom?  Just potatoes and lettuce, right?” And I just laughed so much and gave them my business card with my website and just said, “have a look guys :)” But let’s get back to this lovely salad. I combined in this salad baby turnips and romanesco broccoli which make a delicious and interesting combination.

You can do this recipe as a starter or main for yourself or even for 20 people or all your family 🙂 And it’s a little bit similar as Figs / Carrots Salad on Sweet Potato with Fennel Puree

This is the ingredients for one portion, but I always make a little bit more extra just in case.

Enjoy!

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus 04

Recipe:

112g baby heritage carrots

80g baby turnips

1/2 teaspoon dried chili flakes or less if you are not a fan of spices

1 very small head of Romanesco broccoli apx 50-60g

1 small fresh orange

10g pistachios

oil for cooking

salt & pepper

15g coconut sugar

pea shoots for decoration or any micro herbs

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Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus 12

Hummus:

400g of chickpeas (organic in glass if possible)

1/2 large lemon (zest + juice)

90g baby turnips

2 teaspoons of black truffle puree

1 teaspoon of organic tahini

1 teaspoon of black truffle oil

1 teaspoon of dark coconut sugar

50-70ml organic olive oil

Salt & pepper

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus 01

Hummus method:

 I would like to start with the hummus. First remove the chickpeas from the glass, draining the liquid. Place in your food processor then add a half lemon including zest and juice with the truffle puree and oil, the sugar, and tahini and mix it for 30secs. Next, add grated baby turnips,  salt, and pepper then slowly add the olive oil and mix it again to your preferred consistency. Sometimes I prefer it smooth, but sometimes I like it thicker. It’s nice if you try and catch the balance between. Your hummus is now ready for your plate and ramekin, it’s up to you how you serve it!

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Salad Method:

So now about the carrots and the rest. I used one pot of water to cook all the vegetables, blanching the turnips and broccoli for about 40secs before moving them from the pot to the plate and adding the carrots instead. Cook these for around 10 min. Some of you might like very soft carrots and some might like them more al-dente, so you have to check that they are to your liking before you take them out of the pot. Next, put all the vegetables in a frying pan with the cooking oil and start to cook. After 7 min adds the orange, chili and chopped pistachios with the salt and pepper and just fry till it’s a nice color and the vegetables are soft, then just move on to your plate and enjoy with hummus!

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Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus 06