Jamie's Dinners
By Jamie Oliver
Ingredients
6 medium carrots, washed and peeled
a large handful of fresh coriander, leaves picked
4 teaspoons sesame seeds, toasted, or poppy seeds
DRESSING
zest and juice of 1 orange
2 lemons
extra virgin olive oil
2 heaped tablespoons sesame seeds, toasted
sea salt and freshly ground black pepper
Top Tip
Use a mandolin to slice the carrots for the salad, if you've got one - 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.
Method
- 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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