- 1 garlic clove
- 400g bunch of carrots
- A bunch of radishes
- 2 yellow tomatoes
- 2 baby avocados
- 25g pine nuts
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Tip the pine nuts into a dry frying pan. Toast over a medium heat for 2-3 mins, shaking the pan occasionally, till the pine nuts are golden. Tip into a food processor.
- 2.
Peel and roughly chop the garlic. Add it to the pine nuts.
- 3.
Chop the leaves off the radishes. Wash them well, shake dry and roughly chop them. Add them to the processor with 2 tbsp olive oil and a pinch of salt and pepper. Blitz to make a smoothish mixture - this is your pistou.
- 4.
No food processor? Tip the pine nuts into a mortar or bowl and bash with a pestle or the end of a rolling pin till crushed. Crush the garlic. Finely chop the radish tops. Stir them in with the olive oil.
- 5.
Peel the carrots and use a vegetable peeler to peel them into ribbons. Finely slice the cores. Place them in a large bowl. Halve or quarter the radishes and add them to the carrots.
- 6.
Chop the tomatoes and add to the bowl. Halve the avocados. Scoop out the stones with a spoon. Scoop the flesh out of the skins and chop. Add it to the bowl. Toss everything together.
- 7.
Arrange the salad in two serving bowls. Drizzle over the pistou and serve.
- 8.
