Moroccan Chantenay Carrot and Orange Salad
450g Chantenay carrots, 4 navel oranges, 1 zested and juiced, 1 tbsp lemon juice, 2 tbsp olive oil, ? tsp ground cumin, ? tsp ground cinnamon, 1 tsp Muscovado sugar, Handful of chopped mint and parsley, 2 tbsp toasted pumpkin seeds, Sea salt and black pepper
What to do:
Blanch the carrots in boiling salted water for 3 minutes and refresh in cold water to retain their bright colour. Then drain well. Remove all the skin and white pith from the 3 oranges, slice the oranges and set aside. Combine the orange zest and juice, lemon juice, olive oil, cumin, cinnamon, sugar and season with sea salt and black pepper. Add the carrots, orange slices and fresh mint and parsley and finally the toasted pumpkin seeds and lightly toss.
Tips: You can add 1tbsp of orange water and also some sliced radishes and watercress for the salad. If you want you can use coriander instead of parsley.