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Crisp Autumn Salad

Bunch baby carrots
Bunch radishes
Handful blueberries or raisins
2 large or 4 small apples
Handful flat-leaf parsley, roughly chopped
Few sprigs mint, roughly chopped
2 tbsp sherry or red wine vinegar
4 tbsp olive oil
2 tbsp pinenuts or sesame seeds
Sea salt and freshly ground black pepper

Toast the pinenuts or sesame seeds gently on the stovetop or in the oven and set aside. Peel and cut larger carrots into batons (leave smaller carrots whole). Finely slice the radishes. Quarter and slice the apples. Combine the olive oil and sherry. Toss first eight ingredients together, season and top with the toasted nuts or seeds.

 

 

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