Moroccan Blood Orange & Carrot Salad
This spiced up salad is tangy, sweet and sour. You can serve with vinaigrette but it also works well if you drizzle the oily juices from roasting the carrots over the salad. Serves one.
- 2 medium carrots peeled and trimmed
- 2 Tbsp olive oil
- pinch of salt
- pinch of cayenne
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole fennel seeds
- 1 blood orange
- 1 handful rocket or other salad leaves
- 5 pitted olives, roughly chopped (optional)
- Heat oven to 180 degrees.
- Cut the carrots into 2-inch chunks. Lightly crush the cumin, coriander and fennel in a pestle and mortar, or just the side of a large knife.
- Place the carrots in an oven dish and toss in the oil, crushed spices, pinch of salt and cayenne. Roast for about 30 minutes, turning occasionally, until the carrots are tender and caramelized. Leave to cool.
- While that’s all cooking, slice the blood orange into segments - cut the tops and bottoms from the orange, stand the orange on a flat surface and slice away the rind and pith, top to bottom, followblood orangeing curve of the fruit. Once you’ve removed the peel, slice away the fruit between the membranes, releasing the segments.
- Combine carrots, orange, salad leaves and olives. Drizzle the oil from the roasting dish over the salad. Taste and add more salt and lemon juice if necessary.