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Carrot Salad with Roasted Potatoes

Dish for 2


Carrot ribbons

  • 1 big carrot, sliced in ribbons with a potato peeler

  • 1 tbsp Tahini

  • 1 tbsp Maple syrup

  • 1/2 lemon juice, fresh

  • 1/2 a lemon peel

  • 1/4 cup green onion, chopped

  • 1/4 cup pumpkin seeds, finely chopped

  • 4 dates chopped

  • 10-15 cherry tomatoes

  • salt and garlic powder

Grilled Potatoes

  • 10 to 20 small potatoes

  • 1 tsp olive oil

  • dried parsley and dried garlic

  • salt


Peel the carrot and continue peeling with the potato peeler forming these long thin ribbons. add tomatoes. set aside

in a bowl add 1/2 lemon zest and lemon juice, Tahini, maple syrup, chopped green onions salt, garlic . mix together.

chop finely the dates and pumpkin seeds .

add all together and mix.

was all the potatoes and cut in 2 to 4 pieces. do not peel. Cook in oven or oven toaster for 45 min. Once cooked add dried parley, garlic and salt.

it is a very flavorful dish and fulfilling.


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