Carrot and egg salad

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 1 egg (size M)
  • 200 g Carrots
  • 1 tsp (6 g) Sunflower seeds
  • 75 ml Orange juice
  • 1 tablespoon (10 g) Wine vinegar
  • 1 teaspoon (10 g) Honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 tsp (5 g) Sunflower oil
  • 1 Spring onion
  • 30 g Rocket

Directions

  1. 1

    Boil egg in boiling water for about 10 minutes until hard. Peel, wash and cut carrots into strips. Roast sunflower seeds in a pan without fat for about 2 minutes, remove. Bring orange juice to the boil, add carrots and stew in the juice for about 3 minutes.

  2. 2

    Pour the carrots into a sieve, collect the juice. Whisk vinegar, juice and honey. Season with salt and pepper. Add oil drop by drop. Clean and wash spring onion and cut into rings. Clean and wash the rocket.

  3. 3

    Peel and slice the egg. Mix spring onion, carrots, rocket and egg slices and arrange on a plate. Sprinkle the seeds on top. Drizzle with dressing.

Nutrition Facts

KCAL
300 kcal
CARBS
28 g
FATS
15 g
PROTEINS
12 g