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A Salad That Gets Better for Standing Around a Bit
A salad that gets better for standing around a bit and allowing the flavors to mingle. Serve with grilled meat and fish.
🥗 Ingredients:
| 🥕 Carrots | 5 carrots, peeled and grated |
|---|---|
| 🍊 Orange | Zest and juice of 1 orange |
| 🎃 Pumpkin Seeds | 75 mg pumpkin seeds |
| 🌻 Sunflower Seeds | 50 mg sunflower seeds |
| 🌾 Cumin Seeds | 1/2 tsp cumin seeds, toasted |
| 🌟 Dijon Mustard | 1 tbsp Dijon mustard |
| 🍯 Honey | 1 tbsp honey |
| 🍷 White Wine Vinegar | 1 tbsp white wine vinegar |
| 🫒 Olive Oil | 3-4 tbsp olive oil |
| 🌿 Coriander Leaves | 1 tbsp torn coriander leaves |
| 🌿 Mint Leaves | 2 tbsp torn mint leaves |
| 🧂 Sea Salt | Sea salt |
Instructions:
1. At first, mix the carrots in a bowl with the orange zest and juice, the pumpkin, and sunflower seeds.
2. Blender or grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them well into the carrot mixture.
3. Add the mustard, honey, vinegar, and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well.
This can be eaten straight away or will keep for up to 2 days in the fridge.
