I like to have salad with most of my meals. A lot of the dishes I cook are soft – beans don’t have much crunch – and raw vegetables and/or nuts provide welcome crunch to a meal. They also taste good. The carrot, orange and mint combo is fresh, full of vitamins and vibrant in colour. I like it with Indian dishes and chilli. It’s also nice stuffed in a pitta with fallafel and hummus.
A note on grating: Grating carrots is boring. I admit that. You can slice, dice or chop them instead, if you prefer. Grated carrots are, however, particularly juicy and delicious. Grating them is worth the workout.
Servers: 2-4. Prep: 15 minutes. Cooking time: 0 minutes.
Stores: Up to 3 days in the fridge. Doesn’t freeze.
- 4 carrots
- 1 orange
- 1 sprig fresh mint
- Grater (or mixer with grater attachment)
- Salad bowl
- Chopping board
- Trim the carrots, if necessary (remove the top and any dirty bits).
- Grate the carrots and put in a bowl. I use the coarse side on my grater because it’s faster and gives more chew.
- Peel and pith the orange.
- Divide the orange into four parts and slice into thin slices.
- Add the orange to the carrot.
- Finely chop the mint and add to the carrots.
- Toss and serve.
- Add brown: A handful of roughly chopped handful hazelnuts add good crunch and flavour.
- Add white: A finely sliced fennel adds contrast in colour and flavour.
- Add red: If you have raw beetroot in the fridge, grate half of one and add to the saled to add a deep, earthy flavour and interesting colour.