Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 60 g walnuts, chopped
- 600 g carrot (s)
- 300 ml vegetable stock
- 4 tablespoon rapeseed oil
- 3 tablespoon apple cider vinegar
- 5 tablespoon orange juice
- 1 teaspoon jelly (raspberry)
- 0.5 teaspoon ½ mustard, medium hot
- salt and pepper
- 200 g sheep cheese
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Roast the walnuts in the pan until golden brown. Cut the carrots into thin slices and cook in the vegetable stock for 3 to 5 minutes until al dente. Drain and let cool.
- Mix together oil, vinegar, orange juice, raspberry jelly and mustard, season with salt and pepper. Mix in the carrots and let them steep. Crumble the sheep`s cheese, sprinkle with the nuts and parsley over the salad.
- Baguette goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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