Carrots and courgettes (zucchini) are such simple and cheap vegetables, but I really love finding ways to make them seem new again. I chopped them into tiny pieces in my food processor, and made this little bacon topping to go with them. There's just enough butter to coat the vegetables very lightly; you may like a bit more butter or olive oil. I ate the whole lot for lunch one afternoon.
Carrot Salad with Spiced Bacon
serves 1, or 2 as a side dish
2 c (500 ml or about 240 g) grated carrots, or a mixture of carrots and other vegetables such as courgette
1 T butter
1 rasher of back bacon
1 small garlic clove
1 t ground coriander
1/2 t paprika
Put the grated vegetables into a mixing bowl.
Heat a skillet and melt the butter.
Chop the bacon into small pieces, then add to the butter to the pan. Cook the bacon until almost crispy, about five minutes.
Chop the garlic clove and add it to the bacon. Stir in the coriander and paprika. Cook for one or two minutes.
Mix the bacon with the vegetables and allow to sit at room temperature for up to 30 minutes for the flavours to meld.
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