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Ingredientes
- 1/2 c. dry currants soaked in 1/2 c. raspberry vinegar for 1 hour
- 3 lrg carrots peeled and cut into matchsticks
- 3 x zucchini cut into matchsticks dressing:
- 2 Tbsp. walnut oil
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp fed oregano
- 1/2 tsp dry thyme
- 1 x salt and freshly grnd pepper to taste 1/2 c. snipped fresh chives for garnish
Direcciones
- Drain currants and reserve vinegar for dressing.
- Cook carrots and zucchini in salted boiling water for 2 min or possibly till just tender.
- Drain and place in a large bowl with currants.
- In a medium bowl mix reserved vinegar with oils oregano and thyme.
- Pour over still hot carrots and zucchini and toss well.
- Let cold and add in salt and pepper. Garnish with chives and serve.
- Macerated in raspberry vinegar the currants give each forkful a burst of fruity flavour. (Resist the temptation to substitute raisins it's worth a trip to the store really.) Zucchini's soakablity is put to use here as a splash of walnut oil intensifies its natural mild nuttiness.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 882 | |
| Calories from Fat 604 | 68% |
| Total Fat 68.39g | 85% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 1262mg | 36% |
| Total Carbs 72.07g | 19% |
| Dietary Fiber 10.5g | 35% |
| Sugars 57.56g | 38% |
| Protein 4.77g | 8% |
