Sweet and spicy carrot salad

Savory recipes Spring Summer Fall Winter Under 30 minutes Vegan Medium difficulty Autocuiseur

Prep time

10 minutes

Cooking time

6 minutes

Serves

2 people

Peel and zest the orange.
Cut the orange in half and then into 5-mm slices.
Place the slices in a soup dish, sprinkle with cinnamon, a little salt, a few drops of orange blossom water, and half a tablespoon of olive oil, then refrigerate.
Peel and cut the carrots diagonally into 2-mm slices.
In your pressure cooker, add the carrots with half a tablespoon of oil and the water, garlic, salt, and pepper.
Close the lid and cook. When the steam starts to escape, lower the heat and cook for 6 minutes.
Remove the pressure cooker from the heat. Depressurize before opening.
Drain the carrots and let them cool
Reduce the cooking liquid until one tablespoon of liquid remains.
Season the cooled carrots with the cumin powder, lemon juice, cooking liquid, and cilantro sprigs, mix, and add salt and pepper if needed.
Wash the sucrine hearts and cut them into quarters.
Mix the carrots, oranges, lettuce, and cilantro leaves and drizzle with the remaining carrot seasoning. Top with fresh herbs.