Carrot tops, similar to carrots themselves, are rich in vitamins A, C and K. These antioxidants are valuable in boosting the immune system and preventing cancers. As well as human health, think planetary health by maximising your veg and reducing food waste!
for the salsa you will need:
one bunch of organic carrot tops (can be replaced with a bunch of parsley)
one teaspoon of wholegrain mustard
one garlic clove - finely minced
one tablespoon of capers - finely chopped
one tablespoon of wine vinegar (I prefer red)
the zest and juice from one organic lemon
two tablespoons of extra-virgin olive oil
salt and pepper
method:
Wash and very finely chop the leafy tops.
In a bowl mix the garlic clove, wholegrain mustard, capers, wine vinegar, the zest and lemon juice and olive oil.
add the chopped tops with a good grinding of pepper and a teaspoon of salt. Add more oil here if it looks a little dry.
I served mine with whole roasted harissa carrots on whipped goats cheese with potatoes. The salsa would also be lovely with baked fish.
See the reel I made for Ashurst at the bottom of this post