Julienne salad dressed with honey, mint & lime

Recipe from: 07 January 2011

Ingredients 9
Servings 4
Time 10 mins

Ingredients

  • 500
    g
    frozen carrots julienne
  • 200
    g
    leeks, sliced into julienne strips
  • 200
    g
    celery, sliced into julienne strips
  • 65
    ml
    olive oil
  • 65
    ml
    honey
  • 65
    ml
    Roses’ lime cordial
  • 65
    ml
    prepared chicken or vegetable stock
  • 125
    ml
    coarsely chopped fresh mint
  • salt and milled black pepper to taste
 

Method

40 mins
 
Cook the carrots julienne briefly to defrost. Blanch the leeks and celery in boiling water for 3 minutes. Drain the vegetables, pat dry with a kitchen towel and place in a mixing bowl. Add rest of ingredients while the veggies are still warm. Toss well and allow to marinate for at least 30 minutes. Taste and season, then transfer to a serving bowl and serve.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.
 

 

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