Carrot & orange salad
Sweet raw, thinly sliced carrots make a delicious pairing with oranges. Softened in a lightly spiced dressing with Middle Eastern flavourings they are fast to prepare with minimum effort.
Slice the carrots into very fine rounds (we used a mandoline), or grate instead. Put the carrots into a large bowl. Cut the peel and any pith from three of the oranges and cut into segments, put into a small bowl and squeeze over extra juice.
For the dressing, squeeze the juice of the remaining half orange and put into a small bowl. Lightly grind the cumin seeds with the sea salt, add the chilli flakes and add to the bowl along with the white wine vinegar and olive oil. Toss the dressing with the carrots (ideally for 15 mins) then add the oranges, juice and coriander leaves just before serving. Scatter with sumac to serve.
TIP: Add a few drops of orange blossom water to the dressing.
3 medium carrots, peeled
1 teaspoon cumin seeds, toasted in a dry pan
½ teaspoon sea salt
pinch chilli flakes
1 teaspoon white wine vinegar
2 tablespoons extra virgin olive oil
½ bunch coriander leaves, roughly chopped
sumac for garnishing