600g carrots, peeled and finely grated
80g flaked almonds, toasted
50g raisins, soaked in 200ml orange juice for 30 minutes
1 tbsp parsley, finely chopped
Reduced orange juice from the soaked raisins
150ml olive oil
Lemon juice, to taste
Salt and freshly ground black pepper
Drain the raisins, reserving the orange juice.
Place the orange juice in a small pan over medium heat and reduce to approximately 2 tablespoons, until syrupy.
Whisk the reduction into the olive oil, add a squeeze of lemon juice, and season with salt and pepper.
Place the grated carrots in a bowl, add the raisins and toasted almonds.
Spoon in enough dressing to lightly bind the salad.
Finish with the chopped parsley and adjust seasoning if needed.
600g carrots, peeled and finely grated
80g flaked almonds, toasted
50g raisins, soaked in 200ml orange juice for 30 minutes
1 tbsp parsley, finely chopped
Reduced orange juice from the soaked raisins
150ml olive oil
Lemon juice, to taste
Salt and freshly ground black pepper
Drain the raisins, reserving the orange juice.
Place the orange juice in a small pan over medium heat and reduce to approximately 2 tablespoons, until syrupy.
Whisk the reduction into the olive oil, add a squeeze of lemon juice, and season with salt and pepper.
Place the grated carrots in a bowl, add the raisins and toasted almonds.
Spoon in enough dressing to lightly bind the salad.
Finish with the chopped parsley and adjust seasoning if needed.
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