Winter salad

8 Ingredients

• 1200g (orange, purple and white – see note) baby carrots, peeled, trimmed, very thinly sliced (a mandoline is ideal)

• 1 firmly packed cup flat-leaf parsley, roughly chopped

• 1/2 cup (75g) toasted hazelnuts, roughly chopped

• 1 tbsp cayenne pepper (optional)

• Dressing

• 1 garlic clove, finely chopped

• 1 tsp cumin seeds

• 2 tbsp lime juice

• 2 tbsp extra virgin olive oil

• Select all ingredients

3 Method Steps

• For the dressing, combine garlic, cumin seeds, lime juice, olive oil and 2 teaspoons sea salt in a mortar and pestle and pound until a coarse paste. Season with freshly ground black pepper. Set aside.

• Cut carrot slices into thin matchsticks, then place in a bowl with the parsley and chopped hazelnuts. Pour dressing over the salad, then toss everything together with your hands until combined.

• Transfer to a serving plate, sprinkle with cayenne, if using, and serve.

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