- 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
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.
Peel and roughly chop the garlic. Add it to the pine nuts.
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.
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.
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.
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.
Arrange the salad in two serving bowls. Drizzle over the pistou and serve.