Lukewarm carrot salad with dried fruits, cashew nuts and coriander

Name: Lukewarm carrot salad with dried fruits, cashew nuts and coriander
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Soft Figs; 1 Orange; 750 g yellow carrots (crème de lite); 1 medium onion; 5-6 Tbsp Olive oil; 50 g Sultanas; 2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Vegetable broth; 50 g Cashew nuts; 3-4 Tbsp white balsamic vinegar; 1/2 Pot of coriander

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Soft Figs
1 Orange
750 g yellow carrots (crème de lite)
1 medium onion
5-6 Tbsp Olive oil
50 g Sultanas
2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Vegetable broth
50 g Cashew nuts
3-4 Tbsp white balsamic vinegar
1/2 Pot of coriander

Directions

1
Halve or quarter the figs. Squeeze the orange, add juice (100-120 ml) to the figs and let it swell for about 30 minutes. Drain figs on a sieve, collect the juice. Clean and wash the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel onion and cut into fine slices.
2
Heat 2-3 tbsp. olive oil in a pot, fry onion in it. Add carrots and sultanas, dust with curry and steam for 2-3 minutes while turning. Season with a little salt and pepper, pour on broth and orange juice, cover and stew for 8-10 minutes. Roast cashew nuts in a pan without fat, take them out immediately and let them cool down. Mix vinegar, some salt and pepper. Fold in 3 tbsp. olive oil. Mix figs, cashews and vinaigrette with the hot carrots and let cool off lukewarm.
3
Mix vinegar, some salt and pepper. Fold in 3 tbsp. olive oil. Mix figs, cashews and vinaigrette with the hot carrots and let cool off lukewarm. Wash the coriander, shake dry and chop the leaves coarsely, except for a little to garnish. Fold the coriander into the lukewarm salad, arrange on plates and garnish with coriander
4
Waiting time approx. 40 minutes