Heritage carrots (they come in purple, red and yellow) give this Caeser salad a special twist.

Makes 2  servings


  • 1 romaine salad, washed and leaves cut 
  • 50g parmesan shavings
  • 1 handfull cashew nuts
  • 1 small baguette, from the day before (need to be stale)
  • 6- 8 organic heritage carrots in different colours (or use organic orange carrots), washed
  • sunflower oil or olive oil for roasting
  • 1-2 tablespoons Ras-el-hanout (classic spice mixture from Moroccan cuisine)
  • 1 tablespoon coconut blossom sugar
  • sea salt and pepper to taste


  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon white balsam vinegar
  • 2 teaspoons garlic, finely chopped
  • 2 teaspoons chives, finely chopped (or herbs to taste)
  • 1 tablespoon Crème fraîche
  • 1 tablespoon honey mustard
  • sea salt and pepper to taste


  1. Combine oil, vinegar, herbs, garlic, Crème fraîche, mustard, sea salt and pepper to a smooth dressing and put to the side.
  2. Pre-heat oven 180C/175C fan/gas 5.
  3. Cut washed carrots twice along its length and put them next to each other in a greased oven tray. Sprinkle oil, 1 tablespoon
    Ras-el-hanout, coconut blossom sugar, salt and pepper over the carrots and bake for 30 minutes in the oven.
  4. In the meantime cut the baguette into small pieces and fry until golden. Put croutons to the side.
  5. Fry cashew nuts with a little oil and Ras-el-hanout on a medium heat until golden.
  6. Mix salad well with the dressing.
  7. Arrange salad on two dishes. Add the baked carrots. Garnish with parmesan shavings, croutons and roasted nuts.
  8. Serve as main dish with some freshly baked bread.