Carrot Salad with Dill

Everyday ingredients, but definitely not your everyday salad... this healthy plate with honeyed carrots and dill tastes remarkably decadent despite being ever so good for you, and ever so easy to prepare. Enjoy with some quiche, or maybe with some barbequed fish or chicken...


  • Little Carrots
  • Carrot tops (if still attached!)
  • Honey
  • Big Lettuce
  • Half a Red Onion
  • 1 or 2 thin spears Asparagus
  • Dill
  • French Dressing

Scrub and trim your Carrots (if they’re bigger than mini ones, then maybe carefully slice them into smaller lengths)

Keep the Carrot Tops (if they’re still attached) – you don’t need loads, but wash and dry and few of the green Carrot Top fronds

Wash the Lettuce and dry the leaves gently

Finely slice half a Red Onion

Wash some Dill

Very finely slice a thin spear or two of Asparagus, so the little slices are only a millimetre or so thick

Make some dressing (1 tsp Dijon, 1 tbsp Lemon Juice, half a crushed Garlic clove, 2 tbsp Olive Oil – whisked together)

Heat a pan and add a little Oil.  Fry the carrots over quite a high heat for just a few minutes before adding a couple of teaspoons of Honey and a pinch of Salt.  Keep stirring, but let them catch a little colour for a few minutes before removing from the heat

Arrange your salad with the Lettuce leaves, the Red Onion, the Carrots and then some fronds of Dill and Carrot Top.  Finish with the chopped Asparagus and a good drizzle of Dressing…

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