Saffron Mosaic · Starters

Carrot, Orange & Mint Salad

Name: Carrot, Orange & Mint Salad
Total time: 25 min
Yield: 4 servings
Ingredients: 350 g Carrot; 2 whole Orange; 8 g Fresh mint; 0.5 whole Lemon; 1.5 tbsp Olive oil; 0.25 tsp Ground cumin; 0.25 tsp Salt; 0.13 tsp Black pepper

Fine carrot ribbons and juicy orange segments with mint, cumin and lemon. A crisp, bright small plate before a slow-cooked supper.

25 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Carrot350 g
Orange2 whole
Fresh mint8 g
Lemon0.5 whole
Olive oil1.5 tbsp
Ground cumin0.25 tsp
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients; check packaged-product labels.

Method

Make the carrot ribbons

Wash the produce. Peel and trim the carrots, then use the peeler to shave long, thin ribbons, rotating each carrot as you work. Finely slice any centre pieces that become awkward to peel. Put everything into a large bowl.

Segment the oranges

Slice the top and bottom from each orange. Stand it on a flat end and cut away the peel and white pith. Over a separate bowl, cut between the membranes to release the segments, catching the juice. Squeeze the remaining membranes gently and discard them. Measure 2 tbsp of the captured juice for the dressing; drink any extra.

Dress and soften

Whisk the measured orange juice with the juice from the half lemon, oil, cumin, salt and pepper. Toss the carrot ribbons in the dressing and leave for 10 minutes to soften slightly. This brief rest is included in the timing.

Finish gently

Tear the mint leaves into small pieces. Fold the orange segments and mint through the carrots without crushing them, then divide among four small plates. Spoon over the dressing and serve immediately.

Use a sharp peeler for supple ribbons. Add mint just before serving so its colour stays fresh.

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