Ingredients
- 3 carrots
- 1/2 stock
- 575 gr potatoes (new)
- 30 ml extra-virgin olive oil
- 26 gr pistachios
- 30 ml lemon juice
- 7 gr parsley
- 7 ml mustard seeds
- 2 gr paprika
- 2 gr cumin seeds
Preheat oven to 190ºC . Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh with pistachios.
