Baby Carrot Green Salad

Ingredients

• 10-12 baby carrots, boiled with salt
• Fresh carrot greens as required
• 8-10 fresh edamame beans, boiled
• 1 teaspoon castor sugar
• 1 tablespoon butter
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• Salt to taste
• Crushed black peppercorns  to taste
• 1 tablespoon olive oil
• Pomegranate pearls as required
• Boiled corn kernels as required

Method

1. Shell the edamame and keep them in a bowl.
2. Heat a non-stick pan, add baby carrots, sprinkle sugar over them and mix. Add butter and toss. Cook till the sugar caramelizes and the carrots are well coated.
3. Take apple cider vinegar in a large bowl, add Dijon mustard, salt, crushed black peppercorns and olive oil and blend with an electric blender.
4. Snip a few fresh carrot greens and spread them in the centre of a serving plate. Place caramelized baby carrots, edamame, pomegranate pearls and corn kernels over them Drizzle the dressing on top and serve immediately.