Baby Carrots & Zucchini with Tarragon Dressing

Cook Time 40 minutes

Servings 4

Ingredients

500g zucchini
100ml chardonnay vinegar
500g mixed heirloom baby carrots, topped & washed
1 pomegranate, seeded
200g goats curd, in a disposable piping bag
1 packet red sorrel cress, snipped

Dressing
100ml chardonnay vinegar
200ml Extra Virgin Olive Oil
½ bunch French tarragon, picked & washed
1 tbsp Dijon mustard
Pinch of citric acid
Salt & pepper

Method

Wash the zucchini and cut off the ends. Use a Japanese mandolin to cut the zucchini into long ribbons. Scatter the ribbons over a large tray and sprinkle with the vinegar, salt & pepper. Let sit for 30 minutes to lightly pickle and macerate.

Bring a pot of salted water to the boil & prepare an ice bath. Cut the carrots in half if they are large otherwise cook them whole. Place them into the boiling water and cook for 4-5 minutes or until just done. You still want them to be firm. Remove and chill in ice bath and then drain on paper towel once cold.

In a large bowl toss the zucchini with the carrots and a decent amount of dressing to coat. Season and then arrange nicely on a platter. Use a piping bag to make small dots of goats curd, the size of a marble, around the salad and then scatter with pomegranate seeds. Scatter the red sorrel cress whimsically all over the salad.