For the salad
1 kg heritage carrots
1 tbsp fennel seeds
1 tbsp coriander, chopped
100 ml extra virgin olive oil
For the salsa
Good handful of sweetcorn
2 red peppers
2 sweet ripe pears, chopped in to eights (you can use whatever fruit is in season: nectarines and peaches are delicious in the summer)
1 tbsp chopped parsley
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
Salt to taste
This recipe comes courtesy of Ethos, a self-service restaurant in the heart of central London, specialising in deliciously different, meat-free cuisine that tastes as good as it is for you.
Top & tail the carrots and chop in to finger size pieces. If the carrots are small, you can leave them whole.
Place the chopped carrots in a metal bowl and add the fennel seeds, coriander & olive oil. Mix well and leave to marinate for 8 hours or over night.
Roast the marinated carrots at 200 ° C for 10 minutes, or until al dente.
To make the salsa, mix all the salsa ingredients together and season to taste.
Mix the carrots and salsa together and serve.