1 hr 15
The Georgians are imaginative about their vegetables and make unusual salads in which some of the ingredients are both cooked and raw. This one is like a polyphonic riff on a grated carrot salad. There’s something enticing about the different textures of cooked and raw bell peppers, or the crunch of fresh spring onions contrasting with the seductive sweetness of roasted onions. This is a very adaptable salad, so don’t worry too much about exact measurements.