Perfect alongside subcontinental or Mediterranean dishes, this little number is a textural delight and can be taken in several directions. In this recipe, we’ll shave the carrots and rough chop the coriander to produce a refreshing crunchy affair. But, if you grate the carrots, finely chop the coriander, and marinate for an hour before serving, it produces the delicate crunch in the style of salsa, perfect with curry and rice. Use purple carrots for a unique colour splash!
Pro tip: Peel the carrots, then just keep peeling! Turning the carrot in your hand as you go ensures as little waste as possible and produces delicate ribbons. The lemon and oil stick the sesame and coriander to the ribbons ensuring balance and maximum flavour punch in every bite.
1 bunch of Dutch carrots, or 2 to 3 standard carrots
1 bunch of coriander
2 tbsp of sesame seeds
Juice of a lemon
¼ cup of olive oil
Salt for seasoning
On low heat in a dry frypan, toast the sesame seeds until golden and aromatic. Set aside.
Peel the carrots, then, using the peeler, continue to peel the carrots into ribbons.
Roughly chop the coriander, stem and all
In a mixing bowl, toss the peeled carrots in a little salt, then add the oil. Toss to coat.
Add the chopped coriander and sesame seeds, toss to combine.
Place the salad in your desired serving bowl, squeeze over the lemon juice to finish.
Simple as that!
Side note: The salad works well with a number of dressings, and you can adapt your choice of dressing to suit the meal this salad is served alongside. For example, use lime juice if you’re going for a more sub-continental feel, or you can use the shallot dressing (pictured, recipe elsewhere on this page) if you’re serving a more European affair.
Rhys Hannan – Harvest Chef de Mission.
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