Today’s post is all about simplicity. Sometimes simplicity is the key when it comes to good, wholesome food. Today, with a flight to New York looming in the very near future, I feel the need for something simple and comforting. The combination of carrot and coriander seems like it fits the bill.
Crunchy, tangy and refreshing, I scoffed this salad alongside a left over Kale Pesto, Olive and Mozzarella Pizza Roll. The flavours weren’t the best match in the world, but I threw caution to the wind and didn’t regret it.
Simple Carrot & Coriander Salad
Adapted from a recipe by Jamie Oliver
3 large carrots
1 small bunch of coriander
Juice of 1/2 a lemon
2 heaped tsp poppy seeds
1/2 tbsp rapeseed or olive oil
A few drops of sesame oil
Salt and pepper
Peel and grate the carrots (using a food processor if you’re that way inclined). Pull the leaves off the coriander and mix them in with the carrots.
In a small dish or jam jar mix together the lemon juice, poppy seeds, oils and a little salt and pepper. Pour the dressing over the carrot, mix well and leave for a little while, so that the carrots take on a little of the flavour.