Carrot and sultana salad recipe

Name: Carrot and sultana salad recipe
Cook time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 250g large carrots; 1 tbsp castor sugar; 1 cinnamon stick; pinch of salt; 2 tbsp fresh lemon juice; 75g sultanas; 1 tbsp orange flower water; 3 tbsp extra virgin olive oil; 1 tbsp orange juice; sea salt; freshly ground pepper; handful coriander, to garnish

Neil Perry

April 21, 2017

The crispness of fresh carrot, paired with the sweetness of sultanas is marvellous. This is a simple and bright salad recipe that will be memorable.

Ingredients

250g large carrots
1 tbsp castor sugar
1 cinnamon stick
pinch of salt
2 tbsp fresh lemon juice
75g sultanas
1 tbsp orange flower water
3 tbsp extra virgin olive oil
1 tbsp orange juice
sea salt
freshly ground pepper
handful coriander, to garnish

Method

1. Trim and peel the carrots.
2. Julienne the carrots. Place in a small saucepan and add the sugar, cinnamon stick, salt and lemon juice, then cover with water.
3. Bring to the boil, then simmer until tender; about 5 minutes. Drain the carrots in a sieve set over a bowl and use the hot liquid to soak the sultanas.
4. Once they've cooled, drain the sultanas and mix with the carrots, orange flower water, extra virgin olive oil and orange juice.
5. Sprinkle with sea salt and freshly ground pepper, garnish with coriander, then serve.
Serve with Neil Perry's Moroccan chicken pie.