This tasty salad is really easy, can be prepared in advance (like, the day before) and works amazingly as an accompaniment to so many dishes, particularly at barbecues. This recipe makes a large quantity, perfect for a socially-distanced barbecue with family and friends, but you can easily halve the quantities to make less.
Ingredients
- 10 carrots, peeled and grated
- 2 oranges Zest and juice
- 3 tsp cumin seeds
- 100g Sunflower seeds (optional)
- 2 tbsp runny honey
- 2 tbsp white wine vinegar
- 6–8 tbsp sunflower oil
- 4 tbsp coriander leaves
- 4 tbsp mint leaves
- Sea salt
Method
- Peel and grate the carrots and zest and juice the oranges.
- Mix the carrots and orange juice and zest in a bowl.
- Toast the cumin seeds in a dry frying pan for a few minutes.
- In a pestle and mortar, grind the cumin seeds with a pinch of sea salt, then stir into the carrot mixture.
- In a jug or bowl, stir the white wine vinegar into the sunflower oil.
- Tear the coriander and mint leaves into the dressing.
- Pour it over the carrot salad and mix well, then serve or cover and store in the fridge.
