- 6 medium carrots, washed and peeled
- 1 large handful fresh coriander, leaves picked
- 4 teaspoons sesame or poppy seeds, toasted
For The Dressing1 orange, zest and juice of2 lemons extra virgin olive oil2 heaped tablespoons sesame seeds, toasted sea salt freshly ground black pepper
First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the coriander leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavour of the lemon will lessen, so get eating straight away.