Carrot and plum salad with pine nuts

Name: Carrot and plum salad with pine nuts
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 Federation young carrots; 150 g dried semi-soft plums; 2 Federation flat leaf parsley; 4-5 Tbsp Pine nuts; 2 TABLESPOONS good olive oil; 200 ml Orange juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 TEASPOON ground cumin; 1 knife tip ground cinnamon

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

2 Federation young carrots
150 g dried semi-soft plums
2 Federation flat leaf parsley
4-5 Tbsp Pine nuts
2 TABLESPOONS good olive oil
200 ml Orange juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 TEASPOON ground cumin
1 knife tip ground cinnamon

Directions

1
Clean, peel and wash the carrots and cut them diagonally into thin slices. Cut plums into pieces. Wash parsley, shake dry and cut into strips.
2
Roast the pine nuts in a pan without fat until golden brown and take them out. Heat the oil in the pan. Sauté the carrots for 3-4 minutes. Fold in plums. Deglaze everything with orange juice, bring to the boil and simmer for 5 minutes.
3
Stir in the parsley. Season carrot salad with salt, pepper, 1 pinch of sugar, 1/2 teaspoon cumin and 1 pinch of cinnamon. Let it cool down. Then fold in the pine nuts.