on Wednesday, 26 March 2014.

Easy to prepare and bursting with fresh flavours! Enjoy on its own or serve with chicken breast.


You will need;-

2 large carrots, washed and peeled (I used locally sourced from East Yorkshire)

4 medium sized oranges

2 tablespoons of fresh coriander, stalks and all, roughly chopped

2 tablespoons sunflower oil

1 tablespoon fresh lemon juice

1 heaped teaspoon cumin seeds

1 heaped teaspoon mustard seeds

½ teaspoon sugar

salt to taste


Make the carrot ribbon using a potato peeler, paring the carrots carefully, producing long thin ribbons of carrot.

Place in a bowl.

Using a sharp knife and a flat surface, carefully slice the skin off the top and bottom of the orange, ensuring you have removed the bitter white pith.  Keeping the orange on the flat surface, carefully work your way around it removing the rest of the peel moving from top to bottom. Holding the orange in one hand, work down the sides of each segment with your knife in between the membranes to produce complete skinless segments.  Repeat with the other orange and add to the bowl  along with the carrot ribbons.

To make the dressing, add the sunflower oil to a separate small bowl and mix in lemon juice, cumin seeds, mustard seeds, sugar and salt to taste.

Mix dressing lightly through carrot and oranges.  Garnish with freshly chopped coriander. Serve.

(If making ahead, keep dressing  and fresh coriander separate from carrots and oranges, adding only prior to serving)