Quick Pickled Carrots with Red Grapes and Dill

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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This quick recipe for carrots is a lovely salad to go alongside a mix of alternative salads for lunch or equally would be lovely topped with grilled halloumi.

Ingredients

250g peeled and grated carrots

85g seedless black grapes, halved

4 tbsp white wine vinegar

1 tsp caster sugar

½ tsp salt

2 tbsp finely chopped fresh dill

1 pinch of chilli powder

Method

Mix the vinegar with the sugar and salt until dissolved.

Then add the chilli powder and dill and toss through the carrots and grapes in a large bowl.

Allow to marinate for around 10 minutes before serving.