GINGER-FLAVOURED CARROT SALAD

Bottle it!

Pickles and pickled salads like this one are delicious stalwarts in any camping pantry.

Ingredients

(makes 1x 650 ml jar)

1 bunch of carrots, peeled and cut into rings (roughly 3 cups) ½ cup of sugar

1 piece (2 cm) fresh ginger, peeled and sliced into thin sticks

2 teaspoons cornflour

½ cup of white wine vinegar 1 tablespoon olive oil 1 teaspoon grated lemon zest 2 bay leaves

Here’s how

1 Boil the carrot rings in salted water until just tender, then drain.

2Mix the sugar, ginger and cornflour in a saucepan and whisk in the vinegar gradually to prevent it from forming lumps. Place the saucepan on the stove and simmer over low heat for a few minutes until the sauce thickens.

3 Stir in the cooked carrot, oil, lemon zest and bay leaves and simmer for about 5 minutes. There’s not too much sauce, so be careful that it doesn’t reduce too much. Spoon immediately into a sterilised canning jar and seal.

Drive & Camp says Keep the salad in the fridge after opening.