Spring, Summer, Autumn, Winter, Light Meals, Salads

Carrot Orange and Coriander salad

I adore this salad, I make it throughout the year as carrots and oranges are readily available. I make versions with blood orange, clementine‘s or satsumas when they‘re in season, or heritage carrots. But this tastes just as good with regular carrots and oranges, they don‘t need to be anything special. Its so fresh and zesty and just works all year, if you want a light lunch, or a fresh starter to a rich main. It can also work as a lovely side dish, I have often eaten it alongside spanakopita. The coriander adds fragrance, and the dressing just brings the whole thing together. At Christmas I add pomegranate seeds, pistachio nuts and use clementine‘s. However you have it, it‘s always a winner. Just double up if needed.

SERVES:
01-02

Ingredients

Carrot Orange and Coriander salad

  • 1 large orange
  • 2-3 carrots yielding Approx. 160g of shaved carrot using a peeler
  • Small handful of fresh coriander leaves

Dressing

  • 2tbs olive oil
  • 1 tbs maple syrup
  • 1 tbs wholegrain mustard
  • Salt and pepper to taste
  • Juice half a lemon

Instructions

  1. Segment the orange into a large bowl and squeeze any juice left from the rind and centre into the bowl, add the shaved carrot and coriander leaves.
  2. In a separate bowl whisk together all the dressing ingredients, taste for seasoning and adjust with more, salt, lemon or maple if needed. Give it a good grind of pepper.
  3. Add the dressing to the salad bowl and gentle combine.
  4. Serve in one bowl for yourself or two smaller bowls.

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