Carrot & cori&er treat for all

This is really good as a starter, or try eating it with some little kebabs if you're having a barbecue, or stuffed into some pitta bread with sliced grilled chicken.

Nutritional Information (amount per serving)

6.3 g

Serves 4-6   Approx time: 10   Difficulty: super easy


  • 6 medium carrots, washed and peeled
  • 1 large handful fresh coriander, leaves picked
  • 4 teaspoons sesame or poppy seeds, toasted

For The Dressing

  • 1 orange, zest and juice of
  • 2 lemons
  • extra virgin olive oil
  • 2 heaped tablespoons sesame seeds, toasted
  • sea salt
  • freshly ground black pepper


    I always think it's brilliant if you can turn the humble carrot into anything remotely cool or credible, especially in the salad world. You deserve to have a medal if you can come up with something amazing. If you're lucky enough to have vegetables in your garden you'll know what I mean when I say freshness is everything. But those of you who haven't got a garden should buy the freshest-looking organic ones that you can find.

    I use a mandolin to slice the carrots for the salad - it will give you long ribbony slices - but you can use a speed peeler or do it by hand with a knife instead. As long as your results are nice and crunchy, that's all that matters.

    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.

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