Zingy, fresh and a great alternative to the much used green salad!
Gluten and dairy free
Oranges are falling off the tree, sweet carrots are in abundance in the local produce market and despite the cold wet winter this year: my coriander is still spilling out of the garden pots from last summer ready to make this beautiful fresh colourful salad. This is such a popular salad in my house whether feeding hungry guests or family. It pairs beautifully with marinated meats, poultry or fish using popular middle eastern spices and flavours, such as ground coriander, cumin garlic, lemon juice and olive oil. A great salad packed with fresh ingredients to have throughout the year.
Use the grating blade on your food processor and a micro plane zester to speed up the preparation time. Heirloom carrots with all their beautiful colours can be used but I generally use the every day carrot buying the freshest and sweetest that I can find.
Prepare all your ingredients beforehand and simply combine the salad.
6 medium carrots, peeled and grated
3 oranges, peeled and segmented or peeled and sliced
one handful of fresh coriander chopped
one handful flat leaf parsley finely chopped
2 tablespoons mint leaves chopped
1 tablespoon of cranberries
1 tablespoon golden raisins
2 tablespoons roasted almonds roughly chopped
zest of one orange
juice of one orange
juice of half a lemon
2 tablespoons olive oil
1 clove garlic peeled and crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon honey
freshly cracked black pepper
Place all salad ingredients in a salad bowl and gently toss to combine.
Place all dressing ingredients in a screw top jar and shake to mix.
Pour dressing over salad, garnish with fresh coriander leaves and serve.