Moroccan Carrot and Orange Salad

450g/1lb carrots, peeled and coarsely grated
2 oranges, peeled, white pith removed and cut crossways into 1cm/½in slices, then into small segments
2 tbsp orange juice
1 tbsp lemon juice
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
half tsp ground cumin
half tsp ground cinnamon
1 tsp icing sugar
handful of fresh coriander or mint leaves

1. Combine the orange juice, lemon juice, olive oil, sea salt, pepper, cumin, cinnamon and icing sugar in a bowl and whisk. Add the grated carrot, orange segments and coriander or mint and lightly toss.
2. You can also serve this with a couple of bunches of watercress. In summer, strew some sliced summer radishes over the top for extra crunch.

Serves: 6

Source: Jill Dupleix from Veg Talk, BBC Food

Prepared by: Stacey for the July 2000 meeting.