Tunisian Carrot Salad

Name: Tunisian Carrot Salad
Ingredients: 100 g (4 oz) green olives in brine, drained; ¼ teaspoon dried chilli flakes; ½ teaspoon coriander seeds; 2 garlic cloves, thinly sliced; 450 g (1 lb) young carrots, scraped; Salt and freshly ground black pepper; 2 tablespoons coriander leaves; 100 ml (3½ fl oz) olive oil; Zest of ½ orange; 2 tablespoons orange juice; 2 tablespoons lemon juice; 1 teaspoon cumin seeds, toasted; 100 g (4 oz) green olives in brine, drained; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) young carrots, scraped
2 garlic cloves, thinly sliced

Vegan
Gluten-free

Method

If I had a pound for every recipe for carrot salads from the Mediterranean I have seen I would be a rich man. They are combined with honey, raisins, nuts and all manner of spices and herbs. In my version they are mixed with a spicy citrus dressing to make an appealing salad for a picnic or a spring lunch.

Place the whole carrots in a pan with the garlic, coriander seeds and chilli flake