Carrot salad with orange and tahini dressing
The cookbook Superveg puts vegetables in all their scents and colors center stage. This carrot salad recipe is the perfect opportunity to dust off your spiralizer. Delicious as a light lunch or as a side dish with a festive meal.
If you don’t have a spiralizer, you can simply coarsely grate the carrots or shave them into ribbons with a vegetable peeler.
Method
For the dressing, boil a little water in a kettle or whistling kettle. Spoon the tahini into a bowl (there is often a layer of oil on top, so push your spoon well into it). Pour 60 ml boiling water over the tahini and stir until smooth with a fork. Add the lemon juice and a pinch of salt, and stir well. Don’t worry if it starts to separate; just keep stirring until smooth. Set aside.
Make ‘spaghetti’ or ribbons from the carrots using a spiralizer, grater, vegetable peeler, food processor or mandoline (you can surely use the leftover pieces for something). Place the carrot in a bowl and refrigerate.
Take the whole, unpeeled orange and cut off the top and bottom. Cut it horizontally into three or four thick slices, then place each slice on the chopping board and cut along the membranes to remove the segments. Finely chop some of the larger pieces and remove any remaining white pith or membrane. Also remove any seeds. Refrigerate until you are ready to make the salad.
Make the salad just before serving. First mix the watercress or sprouts into the carrot in the bowl, then spoon this into one large, loose mound on a serving platter or into separate shallow bowls or plates. Add the orange. Spoon the dressing over it, or serve it separately. Don’t toss! Garnish with the nuts and coriander leaves if desired, and eat immediately.
Title: Superveg
Author: Celia Brooks
Publisher: Good Cook
Price: €24.95
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