Marinated carrots with pumpkin seeds

Name: Marinated carrots with pumpkin seeds
Total time: 45 min
Yield: 4 servings
Ingredients: 8 carrots cut into short rods (Approx 600 g); 950 ml of boiling water; 2 tbsp pumpkin seed oil; 2 tsp finely grated lime lime fruits zest; 1 tbsp freshly squeezed lime juice; ½ tsp salt; freshly ground pepper; 50 g pumpkin seeds (about 1 cup); 1 tsp salt; 150 g Castello® Creamy blue; 100 g romaine lettuce torn into smaller pieces; 1 lime fruit; 200 g country bread

Cook 45 min 4 servings

Displaying a spread of vibrant colours and even brighter tastes – our recipe for Marinated carrots with pumpkin seeds delivers an exciting approach to elegant dining with effortless preparation. Caramelised greens and smooth blue cheese makes this dish a must try at any occasion. Enjoy!

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Ingredients

8 carrots cut into short rods (Approx 600 g)
950 ml of boiling water
2 tbsp pumpkin seed oil
2 tsp finely grated lime lime fruits zest
1 tbsp freshly squeezed lime juice
½ tsp salt
freshly ground pepper
50 g pumpkin seeds (about 1 cup)
1 tsp salt
150 g Castello® Creamy blue
100 g romaine lettuce torn into smaller pieces
1 lime fruit
200 g country bread

Preparation

Preparation

Add the carrots in a bowl and pour boiling water over. Let the carrots sit for approx. 2 minutes. Drain and toss them with 1 tbsp of pumpkin oil, lime zest, juice, salt and pepper. Let the carrots marinate for approx. 15 minutes and season to taste. Add 1 tbsp of the pumpkin oil in a pan on low heat. Toast pumpkin seeds over low heat, while stirring for approx. 1 minute. Let pumpkin seeds dry on paper towel and sprinkle them with salt. Cut the Castello Creamy Blue into thin triangles. Add a bed of romaine lettuce in a bowl. Spread the marinated carrots, Castello Creamy Blue and roasted pumpkin seeds.

Add lime wedges on the dish and serve immediately with bread on the side.