Warm carrot salad with spicy raisin and pine nut dressing
Prep time: 15 minsTotal time: 
Warm carrot salad with spicy raisin and pine nut dressing
Prep time: 15 minsTotal time: 
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Rosie Ramsden
Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.
Ingredients
- 2 tbsp red wine vinegar
- 40g raisins
- ¼ tsp dried chilli flakes
- 30g pine nuts
- 3 tbsp extra-virgin olive oil or cold-pressed rapeseed oil
- juice of ½ small orange
- 20 whole baby carrots, 12 medium bunched carrots, or 8 large carrots
- 200g curly kale or cavolo nero, shredded
- 1 x 400g tin borlotti beans, rinsed and drained
- basil leaves, to serve
Step by step
Make the dressing and cook the carrots a few hours ahead. Reheat to serve.
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Warm the vinegar in a small pan, add the raisins and soak for 5 minutes. Strain off the vinegar into a small bowl. Add the chilli, pine nuts and 1 tablespoon of the oil to the raisins in the pan. Cook gently until the pine nuts begin to colour, then add the orange juice and strained vinegar. Warm through and set aside.
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Trim and scrub the carrots (halve lengthways or quarter if using larger carrots). Heat the remaining olive oil in a large frying pan and add the carrots, tossing them in the oil. Fry for 10-15 minutes or until just tender and deep golden; give them a stir or shuffle the pan every few minutes so they cook evenly. Remove from the pan, season with salt and keep warm under foil. Add the kale to the pan with 2 tablespoons of water and seasoning. Cover and steam-fry for 3-5 minutes until wilted, bright green and just tender. Remove.
TipDid you know?
Carrots really might help you see in the dark! Betacarotene converts to vitamin A in the body, essential for good vision.
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Add the borlotti beans to the dressing in the small pan. Cook gently for a few minutes and lightly crush with the back of a spoon. Season and toss through the kale. Spoon onto plates and top with the carrots. Top with a handful of basil leaves to serve.
