This was an entirely serendipitous recipe, born out of the fact that my dinner really needed a salad to go with it, and what I had in the house was carrots. And spices. And orange juice. It’s sort of based on a recipe by Allegra McEvedy, but the flavour profile has moved from the Middle East to India or thereabouts. Basically, I didn’t have the pumpkin seeds and cumin that she recommended, but I did, as it turns out, have sunflower seeds, sesame seeds, and a bottle of panch poron, a whole spice mix composed of fenugreek, nigella, cumin, black mustard seed and fennel seed.
It’s really rather good, and it takes five minutes to make. Also, it’s very pretty! And it used up the rest of my carrots, nicely in time for the market this Sunday, which is definitely a bonus.
If your pantry looks anything like mine, you should try it.
Your Shopping List3 carrots, preferably in a range of colours, but orange will do! 2 tsp panch poron spice mix 1 tbsp sunflower seeds 1/2 tsp sesame seeds 2 tbsp currants or sultanas 1/4 cup orange juice 1 tbsp pumpkin seed oil
Now what will you do with it?
Grate the carrots coarsely, and place them artistically in a serving bowl.
Toast the seeds and spices until you can smell them, and they are beginning to get golden and maybe popping a bit. Scatter them insouciantly into the bowl with the carrots.
Fling the currants wilfully after the spices (ie, into the bowl, I have no idea why I’m writing quite like this), and then pour in the orange juice and pumpkin seed oil, and toss everything well, though not out the window, because that would be wasteful.
Eat and enjoy!
This is gluten-free, low-GI, vegan and nut-free, though if you have problems with seeds, you may have issues with this. Apparently, carrots are full of evil fructose, so this is definitely not fructose friendly. Sorry.
As I was typing this, I realised that a combination of lemon juice, sunflower oil and the sesame honey spread I currently have would have made an amazing dressing for this salad, so if you find yourself with tahini-ish honey, I’d give that a try. You could also change the spice profile back towards the middle east with fresh coriander and ginger and cumin seeds and a little sugar.
Nothing else springs to mind, probably because it’s been a very long week! Have at it!
This time last year…