This carrot salad is so quick to make and is absolutely delicious. Look out for all the different colored carrots you can get these days: yellow, purple, even white ones can make a humble salad extra cool. Either try out my different evolution suggestions, or try a few of your own ideas—use your imagination and see where it gets you.
Servings: Serves 4
  • 4 to 5 large carrots
  • Sprigs fresh mint
  • Sprigs fresh cilantro or fresh chives
  • Sea salt
  • Freshly ground black pepper
  • 6 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • Handful mixed seeds
  • 2 or 3 small clementines
  • 1 or 2 ready-to-eat pappadams
  • Feta or goat cheese
  • Directions
    Peel 4 or 5 large carrots and grate them into a bowl. Pick the leaves off a few sprigs of fresh mint and cilantro and finely chop them—you can also use fresh chives. Add them to the bowl and toss with the carrots. Season with a pinch of sea salt and freshly ground black pepper. Add 6 Tbsp. of extra virgin olive oil and 2 Tbsp. of lemon juice and mix well. Serve right away, as it is, or let it start evolving...

    Put a good handful of mixed seeds into a hot, dry frying pan and toss and toast them for a minute. Once toasted, sprinkle the seeds on to your salad. Peel 2 or 3 small clementines and cut into nice thick slices. Either toss these slices into your salad, or lay a few slices on a serving platter and pile the carrot salad on top.

    Get yourself 1 or 2 ready-to-eat pappadams and break them up into small pieces. Either toss into the salad or sprinkle over the top.

    And for the full Monty, crumble over some feta or goat cheese before tucking in!

    This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). ?? Jamie Oliver, 2009.


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