Carrot, apple, rocket and sprout salad recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 218 calories / serving
  • Healthy
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Whisk together the olive oil, white wine vinegar and seasoning in a small mixing bowl.

Toss the carrot and apple together in a large mixing bowl. Add the dressing and toss well again. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Spoon into serving bowls and garnish with the cut salad cress. Finish with a few toasted hazelnuts. Serve immediately.

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  • Ingredients

  • 4 large carrots, peeled and julienned/finely grated
  • 2 eating apples, peeled and julienned/finely grated
  • 50ml olive oil
  • 25ml white wine vinegar
  • small handful of cut salad cress
  • a few hazelnuts, toasted
  • salt
  • pepper
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  • Energy 905kj 218kcal 11%
  • Fat 13.7g 19%
  • Saturates 1.8g 9%
  • Sugars 17.3g 19%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 18g Protein 2.1g Fibre 6.4g


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