Chef's Table

Plating is not one of my strengths, but the theme for this week’s last @thelittleplantation’s @eatcaptuteshare challenge is #ChefsTable, so I gave it a shot! I have a carrot salad with amaranth leaves, parsley, toasted almond slices and a tahini dressing. My style is definitely more homely and simple, so this was a challenge indeed. This challenge is definitely kicking my butt 😅 but in the best way!

*Recipe*

- 1 carrot, sliced into ribbons

- 1/2 c amaranth leaves

- handful of fresh parsley

- 2 T toasted almond slivers

- 1 T tahini

- salt and pepper to taste

- juice of half a lemon

- 1- 2 t water

1. Combine in a small bowl, the tahini, salt & pepper, lemon juice, and water and mix together. add more or less water depending on how thick or thin you want your dressing.

2. In a larger bowl, add your carrot ribbons, amaranth leaves, and parsley. Mix well. Pour your tahini dressing on the sides of the bowl and toss. Just before serving, sprinkle the almond slivers on top.