Carrot and Green Olive Salad (6)

Carrot and Green Olive Salad (6)
Print Recipe
Carrot and Green Olive Salad (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the carrots and garlic cloves in a large saucepan, cover with cold water and bring to the boil over a high heat. Reduce the heat to medium low, cover and simmer for 13 minutes or until the carrots are just tender. Drain and rinse under cold water, then drain again.
  2. Peel and finely chop the garlic cloves, then place in a small bowl. Add the coriander, parsley, paprika, cumin, vinegar, olive oil, pomegranate molasses, salt and cayenne pepper and mix well until smooth.
  3. Put the cooked carrots, olives and pomegranate seeds into a large serving bowl.
  4. Drop spoonfuls of the ricotta onto the salad and drizzle with the dressing. Sprinkle with the flaked almonds before serving.
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