Inspired by Mark Jensen’s Carrot, orange and blackcurrant salad in The Urban Cook. I’ve adapted his recipe and left out the red chilli and sherry vinegar, which he added although saying it was not in the traditional middle eastern version. I’ve also reduced the ingredients to serve one person. Mark recommends having the dish in Autumn when both oranges and carrots are in their peak.
1 Tbsp dried currants or raisins
1 carrot, peeled and grated
1 Tbsp olive oil
several fresh mint leaves, chopped
- Soak the dried currants or raisins in water to make them easier to digest.
- Cut the top and bottom off the orange, and then cut off the rest of the skin to ensure all of the white pith has been removed. Cut the orange into segments. Add any juice and the segments to serving bowl.
- Peel and grate the carrot and add to the bowl, along with the mint, drained currants and olive oil.
- Mix all the ingredients to together and season with salt and pepper.