A Simple Carrot Salad, with Apricots and Orange

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 …

Serves 2, but easily doubled

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

Method

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.

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!

A very more-ish and simple carrot salad, inspired and adapted from the wonderful blog Nourish Me, by Lucinda Dodds

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.

What do you think

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