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Carrot salad

Name: Carrot salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 garlic clove, crushed; 1/4 teaspoon each ground cinnamon, cumin and paprika; 80ml (1/3 cup) olive oil; 1 teaspoon white wine vinegar; 1 teaspoon honey; 1/2 lemon, juiced; 2 large carrots, peeled, thinly sliced; 10 radishes, peeled, thinly sliced; 2 tablespoons chopped flat-leaf parsley; 1 teaspoon orange flower water*

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20m

05m

Carrot and radish salad — Image: herbivoracious.com

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This carrot salad is a spicy blend of colours and textures.

1 garlic clove, crushed
1/4 teaspoon each ground cinnamon, cumin and paprika
80ml (1/3 cup) olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1/2 lemon, juiced
2 large carrots, peeled, thinly sliced
10 radishes, peeled, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 teaspoon orange flower water*

Method

1.

Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside.
2.

Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature.
3.

To serve, toss in the radish and parsley and drizzle with orange flower water.