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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This sweet and delicately spicy salad has lots of character and adds a splash of colour to a buffet table or cold lunch.
The home made spice mix is packed with aroma and fresh flavour.
1½ tsp coriander seeds
1 tbsp black peppercorns
2.5cm cinnamon stick
¾ tsp cloves
Heat these spices gently in a small pan until fragrant. Place in a spice grinder or pestle and mortar and grind to a powder. Alternatively use a pinch each of powdered spices – but make sure they are really fresh.
450g carrots, trimmed and peeled or scrubbed
200ml carrot juice
1 tbsp sesame oil (or more, to taste)
½ tbsp rice vinegar (or more, to taste)
flat leaf parsley for garnish
Using the Large Dualit Bowl fitted with the 3mm (large side up) Shredding Blade, push the carrots down the Feeder Tube.
To make the dressing, strain the carrot juice into a saucepan and bring to the boil. Boil for a minute and then simmer for about 10 minutes or until reduced to about 3 tbsp.
Cool. Add a teaspoon of the spice mix, the sesame oil and rice vinegar.
Combine the shredded carrots with the dressing and add more spice mix and salt to taste.
Garnish with parsley leaves and serve.