CARROT SALAD

Vegetarian , Vegan

Ingredients

700g sweet young carrots, (Ettrick Gardens)
1 large onion, sliced thinly (Ettrick Gardens)
1 Tbsp oil
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp fennel seeds
Pinch of dried chilli flakes
50g flat leaf parsley or rocket leaves (Janefield Hydroponics)
½ tsp sugar
3 Tbsp cider or white wine vinegar
2 Tbsp extra virgin oil for drizzling (Dunford Grove)
Sea salt flakes

Method

Wash and peel carrots if necessary. Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt. Bring to the boil and simmer until tender.
Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes. Cook for a further two minutes or until the seeds give off a wonderful aroma.
Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil. Mix to combine. Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours. Toss to combine and let sit for at least 30 minutes to mature. When cold add the roughly cut or torn parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

Comments

This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side

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