Growing, making, distributing, storing and cooking food uses a lot of energy, fuel and water. 30% of global greenhouse gases come from producing our food – so we can’t afford to waste it. Luckily, it’s easy to make the most of your Ely Market produce.
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Lee Martin, of Norfolk Produce, gave us the fantastic tip to use eat fresh carrot tops.
This bushy green part of the carrot usually gets thrown away, but they’re actually a delicious way to add flavour and depth to your cookery. They are also rich in nutrients with plenty of vitamin C. Use them like you would parsley, or other leafy herbs or greens.
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Ingredients:
3 large carrots
1/3 of a large cucumber
1 red onion
a small bunch of carrot tops (we used a big handful)
1 400g can of chickpeas
Feta cheese (optional)
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp apple cyder vinegar
1 tsp mustard
1 tsp honey
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Wash your carrot tops thoroughly and then roughly chop
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Grate 3 large carrots
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Chop the cucumber into small pieces
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Thinly slice red onion
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Drain the chickpeas
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Mix everything together in a large bowl
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To make the dressing combine ingredients in a jug and mix to combine
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Add dressing to the salad and mix well.
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Top the salad with crumbled feta (optional)
