Carrot Salad

Description

A fresh salad of carrots, clementines and seasonal herbs.
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Ingredients

At a glance
Seasonal
Spring
Summer

4 large carrots

A few sprigs of fresh mint, chives and coriander

2 or 3 small clementines

A handful of pumpkin and sunflower seeds

1 lemon, squeezed

6 tablespoons olive oil

Pepper and salt

50g fetta cheese (optional)

One poppadom (optional)

Methods/steps

  1. Peel the carrots and grate them into a bowl
  2. Chop the herbs finely and add to the bowl.
  3. Peel the clementines and cut into slices. Add to the bowl.
  4. Put the seeds into a dry frying pan and heat them until they start popping and turning brown. Add them to the bowl.
  5. Add 2 tablespoons of lemon juice and the olive oil to the bowl.
  6. Season to taste with black pepper and a pinch of salt.
  7. Mix everything together thoroughly and pile it onto a serving dish or shallow bowl.
  8. If you like, serve the salad with feta cheese and/or poppadum crumbled on top.

Additional Tips

Look out for purple, yellow or white carrots to make this salad even more colourful!