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Categories:
carrots parsnip red onions orange orange nuts ginger extra-virgin olive oil salt ground black pepper fresh cilantro very
Viewed: 37 - Published at: 3 years agoIngredients
- 2 medium sized carrots, peeled and finely sliced
- 1 parsnip, peeled and finely sliced
- 2 medium red onions, peeled and finely sliced
- Zest of 1/2 orange
- Juice 1 orange
- 1/2 cup toasted macadamia nuts, crushed
- 2 tablespoons ginger, grated and peeled
- 1 3/4 ounces extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup fresh cilantro leaves
- Seeds 1 very ripe and red pomegranate
Method
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven.
- Stir after 15 minutes and cook for another 20 minutes.
- Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
