With Yoga Teacher Kate Dutton
This is one of my favourite salads and a hit with family and friends alike. It’s a mish-mash of a few recipes for Moroccan Carrot Salad and I sometimes change it up depending on what I have available. You can throw in some grated green apples or toasted pistachios. If you don’t have coriander or mint on hand, you can always use parsley. Another option is to use a touch of harissa paste if you are after a bit of heat but don’t have a chilli.
Carrots are an excellent source of vitamin A (carotenoids) in the form of beta-carotene. These carotenoids are used to build the type of Vitamin A used by our body and mainly stored in the Liver. Vitamin A plays an important role in immune system by making white blood cells, which fight off viruses and bacteria. Sourcing Vitamin A from natural sources helps to keep our liver’s stores replenished. Carrots are also a good source of several B-vitamins, vitamin K and potassium. (www.myfooddiary.com)
4 carrots grated
½ teaspoon of coriander seeds toasted
1 handful of almonds toasted and chopped – leave out to make nut-free
1 large handful coriander chopped
1 handful mint chopped
3 tablespoons dried sour cherries (I sometimes use dried cranberries)
1 long red chilli deseeded and finely chopped (optional)
For the Dressing
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon raw apple cider vinegar
1 tablespoon honey
1 teaspoon fresh ginger grated
freshly ground black pepper
- Toast the coriander seeds and set aside to cool. (I dry toast in a small non-stick frying pan)
- Toast the almonds and set aside to cool.
- Whisk together the olive oil, lemon juice, vinegar, honey and ginger until well combined.
- Gently toss the chilli (optional), toasted coriander seeds, carrot, chopped almonds, coriander, mint, and sour cherries.
- Add dressing and combine. Season with salt and pepper and serve.
There is nothing like that beautiful mix of sweet carrot, the sour bite of the cherries, warmth of toasted almonds, herby freshness and the clean finish of lemons and apple cider vinegar. The hidden stars are the fresh ginger and toasted coriander seeds.
Kate teaches on the beginners yoga course you can catch her Mondays @7.15 pm, Fridays @5.30 pm and Saturdays @6.45 am