Ingredients
2 carrots, or 1 jumbo carrot
Some dried apricots (sulphur free)
1 red chilli, finely chopped
Tahini, tsp – tablespoon
Juice of 1/2 orange
Olive oil
Cumin, ground
Coriander, ground
Summary
A really simple yet satisfying salad, making use of all these sweet crunchy carrots. It seems to fit well somewhere between a raw summer salad and the warming, slower flavours of winter. Very bright and surprisingly juicy.
Inspired and adapted from the wonderful blog Nourish Me, by Lucinda Dodds.
Simple carrot salad with apricots and orange
Shred a peeled carrot (a medium one for each person), and combine with a little fresh chilli and a few sulphur-free dried apricots snipped on top with some kitchen scissors. Mix up the dressing in a jar, combining the juice of half an orange, a little glug of oil, a pinch of ground cumin and/or ground coriander, and a teaspoon of tahini. Shake it up and season with salt, adjusting the flavours to your liking. Combine with the carrots, and Voila!
Hints and Tips
Oh variations! Shredded mint or parsley would be lovely. A little seeded mustard. Swap dried apricots for currants, if you have some at the back of the pantry. You might like to add shredded celeriac, or beetroot if 100% carrot is just a bit too much carrot. Try it, and let us know what you come up with.
