This colourful carrot salad couldn't be simpler yet it never fails to satisfy. Serve it for lunch with a salad, for dinner with a tagine or anytime as a healthy snack!
It's best made the day before to give all the flavours a chance to develop and to allow the raisins to plump up. Just add the toasted flaked almonds when serving to retain their crunchiness.
450g carrots, washed but not peeled
55g flaked almonds
1 tsp ground cumin
For the dressing
6 tbsp extra virgin olive oil
1 tbsp cider or wine vinegar
freshly ground salt and pepper
First make the dressing. Place the ingredients in a large bowl and whisk until well blended.
Grate the carrots, either by hand or in a food processor using the grater attachment.
Immediately place in the bowl containing the dressing and mix well. Stir in the raisins and ground cumin.
Cover and refrigerate overnight.
Toast the flaked almonds by spreading them out on a large baking tray. Heat your grill to it's highest setting, then place the almonds on a high shelf. They don't take long to brown so keep an eye on them and turn once or twice.
When they have cooled, transfer to an airtight container.
The next day, when you're ready to serve the salad, give it a good stir adding most of the flaked almonds, reserving a few to decorate the top. A few coriander leaves add colour and flavour too.
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