Everything ingenious is simple, and in cooking too. At first, this carrot salad with parsley and olives will seem quite elementary to you, but soon it will surprise you with its unusual taste. And the whole secret is in the slicing and spices.
Ingredients
- Carrots - 3 pieces
- Olives - 2 handfuls
- Parsley - 0,5 beam
- Garlic - 2 cloves
- Olive oil - 1 art.l.
- Salt - 1 pinch
- Ground red pepper - 1 pinch
- Ground coriander - 1 pinch
- Nutmeg - 1 pinch
Step-by-step cooking recipe
Bake carrots in foil in the oven for about half an hour at 180-200 degrees.
Cut carrots and olives into thin slices – the thinner the better.
Add chopped parsley and garlic, and gently mix the ingredients.
Mix olive oil, salt and ground spices, and season the salad.
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