How to make
Very easy and quick salad, but with an amazing combination of flavors and textures. It is suitable both for a quick meal to fill you up with energy and for serving on sophisticated occasions.
Peel and grate the carrots on a coarse grater. Squeeze the juice of half a lemon over them and crumble the cheeses.
If the pistachios are raw, roast them very briefly in a non greased pan and when they have cooled mix them with everything else.
Mix the honey with olive oil and pour it over the salad.
Taste and add salt, if needed, but you probably won't need it, because the cheeses add enough saltiness.
If desired, you can add more honey for contrast.
Serve the carrot salad garnished with black olives.
It is good to serve immediately after preparation, in order to keep the carrot shavings as tender as possible and so that they don't release their juice.
Enjoy your meal!
