Yesterday, although it was October 1 and I awoke to rainclouds and endless grey skies, the sun came out for lunch and so I whipped up this autumnal salad from my veggie box, captured its bright and beautiful colours, and it felt just perfect for the transition of the seasons. And we all need some good vitamins as colder climes set in… also furry boots, big heavy quilts and giant Anthropologie mugs of Pukka tea – who cares what flavour.
Carrot and cumin is a classic combination and one I can’t really argue with when the fridge is looking empty. The addition of orange seemed logical and simple, upping the vitamin ante and bringing some (not quite) Cali sweetness to this tangy little party. As you will see from my previous post, nigella seeds and citrus zest are my flavours of the week and they sit perfectly here atop their mound of fresh crunchy vegetables and matching ochre dressing.
Pick the best oranges you can – the sweeter the better.
Serves 2 as a side:
2 medium carrots
2 tbsp cold-pressed rapeseed oil
1 tbsp lemon juice
2 tbsp orange juice
A good pinch of cumin
Sea salt to season
Nigella seeds and toasted citrus zest to garnish
With a vegetable peeler, slice your carrots and zucchini into thin ribbons. Then cut away the orange rind and slice the flesh into small chunks in a bowl, saving the juice that escapes for the dressing.
Add it to the lemon juice, cumin and oil with a little salt and mix. If you need a little more sweetness, add a tiny drop of maple syrup.
Mix the veggies and the orange, dress, garnish and serve.