This simple winter salad is ideal if you’re craving something fresh and crisp when salad greens aren’t in season.
Ingredients
- 400g each of orange, purple and white 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 tablespoon cayenne pepper (optional)
Dressing
- 1 garlic clove, finely chopped
- 1 teaspoon cumin seeds
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
1.
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.
2.
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.
3.
Transfer to a serving plate, sprinkle with cayenne, if using, and serve.
