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Spiced Carrot Salad with Red Pepper, Mint and Lovage
- Serves
4
- Difficulty
Easy
Published 1997
Every year I wait for the lovage to spring up in my garden and I use as much of it as possible before it gets rather old in mid to late summer. It is strongly flavoured and goes especially well with spices, as do the sweet, cooked carrots in this recipe. This is a good salad to serve with other vegetables or with fish.
Ingredients
350 g 12 oz 1
Method
Top and tail the carrots and slice them thinly. Cut the pepper in half, discard the seeds and stem and chop the flesh up into the smallest possible pieces. Peel the garlic and ginger and chop together finely. Put all these ingredients into a saucepan and strain in the lemon and orange juice. Then stir in the vinegar and spices and cover the pan. Put over a fairly low heat and let the liquid bar
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