Carrot Salad

A pretty accompaniment to spicy meat and fish dishes.


 

Ingredients:
1 lb. carrots
2 small thin-skinned oranges (I like tangelos)
fresh snipped chives
fresh mint leaves

Dressing:
2 small garlic cloves
1 green chili
1 red chili
4 Tbsp. vegetable oil
1 tsp. black mustard seed
1 tsp. cumin seed
1 Tbsp orange juice
1 Tbsp. lemon juice
Salt & pepper

Optional
Sultanas or raisins (approximately a handful)

Directions:
This takes approximately 20 minutes to prepare, and serves 4-6.  Grate the carrots with a course grater.  Peel the oranges, removing all of the white pith - do this over a small bowl to catch the juice to be used later for the dressing.  I like to use a sharp knife, peeling them like I would an apple to remove it's skin.  Cut the oranges into very thin slices and arrange on a large serving platter.  Scatter the chives and mint leaves.  To make the dressing, peel and thinly slice the garlic.  Slice the chilies and remove the seeds.  Heat half of the oil in a small pan, add the garlic and cook for approximately 2 minutes until just golden brown.  Add the mustard and cumin seeds cooking over a high heat for 1 minute stirring continuously.  Remove from heat, add remaining oil and allow to cool.

Add the orange and lemon juices to the dressing with the chilies; salt and pepper to taste.   Pour the dressing over the salad and turn the carrots and orange slices to ensure they're evenly coated.  Soak the sultanas or raisins in a bit of orange juice until plump.  Scatter over the salad before serving if desired.

Allow the salad to stand at room temperature for at least 30 minutes to allow the flavours to develop.

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