BRIGHT MOROCCAN CARROT SALAD
The humble carrot is a brilliant source of vitamins C and E, as well as beta-carotene, which the body converts to vitamin A, and may help protect against heart disease and cancer, as well as eye conditions, such as cataracts. The orange in this salad makes it sweet and zingy – a flavour sensation with a sunny disposition!
PREPARATION TIME: 15 minutes
SERVES 4-6
● 1 orange
● 6 medium carrots (about 450g), peeled and coarsely grated
● 2 spring onions, finely sliced
● 30g walnuts, finely chopped
● ½-1 tsp dried chilli flakes, to taste
● 3 tbsp extra virgin olive oil
● Juice of ½ lemon
● Small handful flatleaf parsley, leaves only, roughly chopped
● Sea salt and freshly ground black pepper, to taste
1 Start by segmenting the orange with a serrated knife. First, cut off the top and bottom ends of the orange so you can set it flat on your chopping board.
Working from top to bottom, slice away the peel and white pith, following the curve of the fruit. Insert the knife between one of the segments and its connective membrane and gently slice into the middle of the fruit. Then slice into the other side of the segment to release it from the membrane and lift it out. Repeat with the remaining segments.
2 Put the segments in a bowl with all the remaining ingredients and gently toss together. Season generously to taste. Cover and refrigerate the salad for about 30 minutes before serving.