Colorful Carrot Salad With Citrus Pesto

1. 1

   To make the pesto, put the orange zest, almonds, pumpkin seeds, mint, parsley and Parmesan cheese in a blender. Drizzle in 8-10 tbsp olive oil and blitz to form a paste. Add a pinch of sugar and season.

2. 2

   To prepare the carrots, heat the stock, orange juice and 2 tbsp olive oil in a saucepan with 1 tsp sugar and a pinch of salt and bring to a boil. Add the carrots and cook, covered, for 3-4 mins.

3. 3

   Transfer the carrots to serving plates, then garnish with the pesto and fresh mint leaves. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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