Category
Salad
Servings
2
"I tried feeding my
daughter carrots many times when she was little only to have them remain on the
plate, the moment I made them into ribbons everything changed." - Tobie Puttock.
Equipment:
Potato peeler
Small sharp knife (for parents to use)
Chopping board
Plate for eating
Knife and fork
Tobie Puttock
Ingredients
Directions
Peel long ribbons of the carrot using the potato peeler, popping the carrot ribbons into a mixing bowl when done.
Add the dried fruit of your choice, cherry tomatoes, nuts (optional) and cos leaves. Tear in the mint and now use your muscles to squeeze in some lemon juice.
Add the olive oil and now very carefully toss the salad.
Use your chef hands to plate up - now it's time to eat!