Ingredients
- 2-3 large carrots
- 2 tsp cumin seeds
- 75g cashew nuts
- Small tin mandarins or 2 fresh oranges
- Zest from 1 orange
- 3 tbsp sicilian olive oil
- 1 tbsp orange & ginger balsamic
Recipe
Toast the cashews in a hot, dry frying pan for about 5 minutes until
lightly browned. Add the cumin seeds for the last minute or so.
Finely grate the zest from 1 orange and put into a salad bowl. Drain
the juice from the tin of mandarins or slice the peel and the pith
from the oranges and segment. Add to the bowl with the zest.
Grate, cut or mandoline slice the carrots and place onto kitchen roll
to absorb some of the moisture. Then add to the salad bowl. Mix 3
parts sicilian olive oil with 1 part orange & ginger balsamic then
dress the salad, season with salt and pepper. Scatter the cashew
nuts & the cumin seeds over the salad when ready to serve.
Serve
As a side dish to accompany your barbequed foods.