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Wedge salad with maple bacon

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Wedge salad with maple bacon

15 minutes

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White bean-and-sumac salad

10 minutes

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Heirloom tomato carpaccio

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Classic green salad

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Quick pickled baby marrow-and-cashew salad

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Fennel, ClemenGold and fior di latte salad

Roast tomato pasta salad

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Roast tomato pasta salad

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Tomato-and-peach salad with yellow tomato vinaigrette

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Tomato-and-peach salad with yellow tomato vinaigrette

Crunchy broccoli salad with creamy tahini dressing

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Crunchy pork belly-and-apple salad with ranch dressing

Apple recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Carrot salad

Carrot recipes

Carrot salad

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Carrot salad

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's chilling time

Ingredients

8 large carrots
3⁄4 T fresh ginger, crushed
2 lemons, juiced (about 4 T juice)
1⁄2 T garlic, crushed
4 T olive oil
1⁄2 t ground coriander
1⁄2 t ground cumin
1⁄2 t cayenne pepper
salt, to taste
20 g fresh mint, roughly chopped
90 g sesame seeds, toasted
100 g honey-glazed cashews (optional)

Method

1. Grate 5 carrots and shave the remaining 3 into ribbons using a vegetable peeler. Add the ginger
to the carrots, mix well, cover and chill for an hour or so if you have the luxury of time to allow the flavours to get acquainted.

2. Place the lemon juice, garlic, olive oil, coriander, cumin, cayenne pepper and salt in a jar. Shake to combine.

3. Add the mint to the carrots and ginger. Add the dressing and mix well. Add the sesame seeds (and some honey-glazed cashew nuts if you’re feeling flush) shortly before serving. Serve at room temperature.

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