Carrot & orange salad

Name: Carrot & orange salad
Yield: Serves 2
Ingredients: 50 g raisins; ½ teaspoon flaked sea salt; black pepper; 2 tablespoons good olive oil; 2 good medium tart juicy oranges; ½ teaspoon cumin seeds; 2 medium carrots, coarsely grated

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I don’t always want toast and cereal, eggs and bacon for breakfast. There are so many other wonderful foods that can provide a fresher start to the day. This is a suggestion from my wife; a dish she used to eat when on Kibbutz in Israel with her family.

Ingredients

2 medium carrots, coarsely grated
50 g raisins
2 good medium tart juicy oranges</

Breakfast
Gluten-free
Vegan

Method

Put the carrots in a bowl, then add the raisins. Cut both ends from the oranges and cut the pith and skin away with a knife. Taking the fruit in your hand, cut each segment from the membranes into the carrot and add it to the bowl. Dry-fry the cumin seeds over a medium-low heat in a small frying pan for 4 minutes, or until their toasted smell comes to the nose. Add them to the salad.