I based this version on the zanahorias aliñadas we had in
Put the carrots in a large saucepan, cover with cold water and add
Remove from the heat then drain. Cover the carrots and allow the residual heat to cook them through. When cool enough to handle, peel the carrots by slicing off the skin, length-ways, in five equal strips using a very sharp knife (peel this way so that the carrots have a pentagonal shape when sliced). Cut the carrots into 1 cm (½ inch) thick slices and put them in a bowl.
Combine with the remaining ingredients — except the sea salt — and
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