Carrot Salad with Honey, Cumin and Carrot Top Pistachio Pesto

Ingredients

• 500 g Yellow carrots (peeled and cut into sticks)
• 500 g Orange carrots (peeled and cut into sticks)
• 150 g Carrot tops (washed, stems and leaves)
• 100 g Shelled pistachios (unsalted)
• 125 g Sour cream (type quark 20% fat)
• 30 g Fresh cilantro (leaves and stems chopped)
• 4 g Harissa (about 1 teaspoon)
• 50 g Extra virgin olive oil (about 3.5 tablespoons)
• 10 g Fine salt (for cooking water + seasoning)
• 1 g Cumin seeds (a small pinch)
• 0.5 g Dried thyme (a small pinch)
• 15 ml Amber liquid honey (1 tablespoon)
• 1 piece Orange (peeled by hand, segments separated)
• 50 g Pomegranate (seeds (about ½ fruit))
• 3 L Water (for cooking the carrots)

Instructions

1. Prepare the carrots

   Thoroughly wash the yellow and orange carrots, peel lightly if the skin is dirty, then cut into uniform sticks. Reserve the tops (stems and leaves) for the pesto.

   Time: PT5M

2. Cooking the carrots

   Place the carrot sticks in a pot with 3 L of water, add 10 g fine salt and 1 g cumin seeds. Bring to a boil then cook for 10 minutes until tender but still firm. Drain, reserving 2 tablespoons of cooking water for the sauce and 2 tablespoons for the pesto.

   Time: PT15M

   Temperature: 100°C

3. Prepare the seasoned sour cream

   In a bowl, combine 125 g sour cream, 4 g harissa, 2 tablespoons carrot cooking water, 2 tablespoons olive oil, a pinch of salt, dried thyme and liquid honey. Stir in the chopped cilantro (leaves and stems).

   Time: PT5M

4. Make the carrot top pesto

   In a blender, combine the reserved carrot tops, 100 g pistachios, 2 tablespoons cooking water, a drizzle of olive oil, a pinch of salt and a drizzle of honey if desired. Blend until a smooth paste forms.

   Time: PT10M

5. Prepare the citrus and pomegranate

   Peel the orange by hand, separate the segments and cut into rounds. Extract the pomegranate seeds and place them in a small bowl.

   Time: PT5M

6. Assemble the salad

   Place the still‑warm cooked carrots in a large bowl. Add the orange rounds, pomegranate seeds, carrot top pesto in small rosettes and drizzle with the sour cream sauce. Toss gently to coat each piece.

   Time: PT5M

7. Finishing and serving

   Scatter a few extra crushed pistachios and a drizzle of olive oil. Serve immediately or let rest for 5 minutes for the flavors to meld.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Shelled pistachios: cashews, almonds
• Instead of Sour cream: Greek yogurt, quark
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Harissa: Espelette pepper, hot sauce
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Cumin seeds: ground cumin
• Instead of Amber liquid honey: maple syrup
• Instead of Orange: mandarin
• Instead of Pomegranate: goji berries

Equipment Needed

• Pot or large saucepan
• Cutting board
• Chef's knife
• Vegetable peeler
• Colander or skimmer
• Immersion blender or blender
• Mixing bowl
• Measuring spoons
• Wooden spoon or spatula
• Kitchen tongs (optional)
• Serving platter (optional)
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Cooking the carrots (do not overcook)
• Making the carrot top pesto (adjust water for texture)

Chef Tips from the Video

• Use carrots of different colors for a vibrant visual effect
• Cumin adds a subtle warmth; you can replace it with mild curry if you don’t like cumin
• For a stronger flavor, lightly toast the pistachios before blending.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Not recommended (textures deteriorate)

Room temperature: Consume within 2 hours after plating

Make-Ahead Tips

• Cook the carrots ahead and keep refrigerated
• Prepare the pesto and sauce the day before and keep them separate
• Orange segments can be squeezed just before serving to prevent oxidation