Sometimes you open the fridge door and you’re confronted with ingredients you really need to use up…
I’d been shopping at Borough Market the other day and amongst the items I brought home was a large leafy bunch of baby carrots. I had intended making a salad with them for a dinner we were having with friends on Friday evening but in the end I ran out of time and inspiration. So the carrots sat in the fridge over the weekend, only to prick my conscience on Monday morning.
It just so happened that amongst the other items I had lurking in the cool box were some padrón peppers, bought on a whim from Lidl, and some radishes… this is the dish I came up with.
1 bunch of fresh baby carrots, peeled
8 padrón peppers, sliced including seeds
3 tablespoons good quality olive oil
Juice of 1 lime
4 breakfast radishes, very thinly sliced
1 teaspoon black sesame seeds
1 tablespoon chopped coriander
Pre-heat oven to 160C
Place the peeled carrots, lime juice, olive oil and sliced padrón peppers in a in an appropriately sized baking dish, season with sea salt and cracked black pepper. Toss the ingredients together so the carrots are coated with the dressing. Cover baking dish with foil and bake in oven for 35-40 minutes or until the carrots are tender but still al dente.
Allow carrots to cool and cut to desired size. Add sliced radish, chopped coriander and black sesame seed. Adjust seasoning with additional lime juice, salt and pepper.
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