Bring a pop of fresh color, and a burst of nutrients when you serve this bright and fresh salad. This zingy salad is packed full of goodness and perfect for any time of the year!
Preparation time: 10 minutes
Cooking time: 5 minutes
- 450g Chantenay carrots
- 4 navel oranges, 1 zested and juiced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp Muscovado sugar
- Sea salt and black pepper
- ½ small bunch mint, chopped
- ½ small bunch parsley, chopped
- 2 tbsp toasted pumpkin seeds
What to do:
Blanch the carrots in boiling salted water for 3 minutes then 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.
In a large bowl 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, mint and parsley to the bowl and stir well to coat in the dressing. Finally sprinkle over the toasted pumpkin seeds.
Tips: If you want you can use coriander instead of parsley.