Spiced Carrot Salad

Ingredients for Spiced Carrot Salad

• 450g carrots with fresh green tops if available

• 45g currants

• 1/2 cup chopped pistachios, toasted

• 1 tablespoon coriander seed, toasted

• 2 teaspoons anise seed, toasted

• 1/4 teaspoons cinnamon

• 1 tablespoon honey

• 120ml extra virgin olive oil

• 2 tablespoons lemon juice

• 1 teaspoon kosher salt, divided

• 1/2 cup loosely packed picked fresh dill

• 1/2 cup loosely packed fresh coriander leaves

How to make Spiced Carrot Salad

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.

Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoons salt in a blender and blend until slightly chunky but seeds are not intact.

To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.