Colourful Carrot Salad
It’s that unprecedented time of year when we are all stuck at home and have to find fun things to do around the house. If you’re anything like me, one of my favourite hobbies is cooking. And yes, a close second to that is eating, lol!
Given that the holidays are just around the corner and our access to grocery stores is limited, I’ve come up with a family favourite recipe that is easy to make, beautiful to serve and healthy to eat. My colourful carrot salad uses ingredients that we all mostly have hanging around our pantries and fridges, so there are no excuses.
Also, this colourful carrot salad keeps really well and only gets better the longer it sits in the yummy dressing.
Colourful Carrot Salad
INGREDIENTS
1 pound peeled carrots (multi-coloured are very pretty, but just orange is fine too)
2 oranges, supreme* & sliced in 1cm pieces
50g pistachios, toasted and chopped
20g coriander leaves
15g mint leaves
sprinkling of toasted and lightly crushed Cumin Seeds (optional, but delicious!)
*supreme orange: cut away all of the peel and pith of the orange (the pith is that white stuff all around)
For the dressing:
3 tbsp olive oil
3 tbsp orange juice
1½ tbsp vinegar of your choice
½ tsp Harissa (or other hot chilli pepper paste)
½ tsp cumin
salt and freshly ground black pepper
¼ tsp orange blossom water (optional)
INSTRUCTIONS
Bring a pan of water to the boil. Add the carrots and cook for 9 minutes or until tender, then rinse with cold water.
Drain the carrots and slice them into circles
Place cut carrots into a medium bowl and add the rest of the ingredients. Toss well to ensure everything is mixed up. Chill until ready to serve.
Garnish with a few extra pistachios, cilantro & mint.
Photography by Patricia Brochu