I love roasting carrots with cumin to add to salads, but when the weather is warm this is a great alternative.
It's a simple salad to put together but I love the contrast of textures and flavours.
If you don't have sultanas, then cranberries are a good alternative, and if you don't have walnuts then toasted pine nuts or almonds also work well.
For a more substantial salad, then simply add 100g cooked chickpeas. They are a lovely addition.
For the salad:
200g carrots
Approx 50g red onion
50g sultanas
50g walnut pieces
Handful (10g) flat or curly leaf parsley
Seasoning
100g of cooked chickpeas (optional)
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider/apple cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
- Peel the carrots and onion.
- Grate the carrots into a bowl.
- Cut the onion in half and then finely slice.
- Chop the parsley.
- Mix the onion, parsley, walnuts and sultanas into the grated carrot.
- Season.
- Place all the dressing ingredients into a jug and mix well to combine.
- Pour some of the dressing over the salad and mix to combine.
