Carrot, orange and beetroot salad with cumin
The flavours in this salad bring back memories of a trip to Morocco many years ago. I always remember that after a meal they would serve orange slices dusted with cumin. I like to combine sweet and savoury and in this dish I've combined the flavours of beets and carrots backed with cumin and highlighted with a tart orange dressing. This salad works better if you julienne the carrot and beetroot. You can grate it but it does end up as mush and the colours bleed into one another.
1 beetroot peeled and julienned
1 large carrot peeled and julienned
5g whole cumin seeds toasted
1 orange peeled and segmented and cut into small pieces
1 orange peeled and segmented and cut into small pieces
Dressing
20ml orange juice
20ml rapeseed oil
Salt and pepper to taste
Place all the dressing ingredients into a jar, place the lid on and shake well to combine
To assemble the salad
Mix the carrot, beetroot, cumin and orange segments in a bowl
Sprinkle with the dressing
1 comments
Delicius! Remains a favourite! So lucky to know u Therese!
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