Car­rot and orange salad

Friday - - Leisure -

serves 4

Prep time: 15 mins

In­gre­di­ents 5 car­rots, peeled and grated 1 orange, zest and juice 75g pump­kin seeds 50g sun­flower seeds 1 1/2 tsp cumin seeds 1 tbsp Di­jon mus­tard 1 tbsp runny honey 1 tbsp white grape vine­gar 3-4 tbsp olive oil 2 tbsp co­rian­der leaves, torn 2 tbsp mint leaves, torn Method 1. Mix car­rots in a bowl with orange zest and juice and pump­kin and sun­flower seeds. 2. Toast cumin seeds in a dry fry­ing pan un­til golden. Al­low to cool, grind in a pes­tle and mor­tar with a lit­tle salt, then stir into car­rot mix­ture. 3. Com­bine mus­tard, honey, vine­gar and olive oil in a bowl. Add co­rian­der and mint leaves, then taste and ad­just sea­son­ing as nec­es­sary. Pour over salad and toss well. This can be eaten straight away, or will keep for up to two days in the fridge.

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