I love the look of this salad. The combination of colours makes the dreariest day seem brighter and the taste is so fresh and clean that you feel like you are doing yourself a favour eating it. I grate the carrots by hand which seems to keep the juice in. If you prefer to use a food processor, you may need to drain some liquid away.
4 large carrots, grated
1/2 bunch coriander, leaves only
1 tspn cumin seeds
100g pistachios
2 tsp castor sugar
dressing
1/4 cup olive oil
juice of half a lemon
pinch of salt
Toast cumin seeds in a non stick pan until fragrant. Set aside. Toast pistachios in same pan for a few minutes. Remove pistachios and sprinkle sugar in the pan. once sugar has melted, return the nuts and swirl them around to caramelise them. Remove nuts and set aside to cool. Combine carrot, coriander leaves and cumin seeds. Pour over dressing and mix to combine. Add candied pistachios and gently mix again.
4 large carrots, grated
1/2 bunch coriander, leaves only
1 tspn cumin seeds
100g pistachios
2 tsp castor sugar
dressing
1/4 cup olive oil
juice of half a lemon
pinch of salt
Toast cumin seeds in a non stick pan until fragrant. Set aside. Toast pistachios in same pan for a few minutes. Remove pistachios and sprinkle sugar in the pan. once sugar has melted, return the nuts and swirl them around to caramelise them. Remove nuts and set aside to cool. Combine carrot, coriander leaves and cumin seeds. Pour over dressing and mix to combine. Add candied pistachios and gently mix again.
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