CARROT SALAD

I have made this salad numerous times, sometimes with hazelnuts, sometimes with sunflower or pumpkin seeds, sometimes with red onions and sometimes with spring.  This is a salad where you can be inventive and creative. It is so unbelievably easy to prepare, inexpensive to make and so damn easy to consume!
There may only be a few ingredients but it is paramount that you use garden/market fresh ingredients as the flavour is so much better, it may be a simple carrot salad but there is a huge difference in freshly dug ingredients compared to shop bought (but that is another story).

CARROT AND HAZELNUT SALAD

Sweet spring carrots combined with crunchy nuts a bundle of fragrant herbs and finished with a refreshingly zingy dressing is a delight on the senses and is perfect spring fare!


Serves 2 as a main or 4 as a side

3 carrots, grated, or peeled into strips with potato peeler
½ red onion or spring onions, thinly sliced
70g roasted hazelnuts, coarsely chopped
1 cup (loosely packed) mint leaves, roughly torn if necessary
1 Tbsp extra virgin olive oil
1 tsp fresh orange juice
1 tsp fresh lemon juice

Method

Place the carrot, hazelnuts, onion and mint into a large bowl.
In another bowl prepare the dressing by mixing the oil and juices together. Season lightly.
When ready to eat, drizzle over the dressing, toss to combine and serve immediately.

Fantastic with grilled fish, Middle Eastern infused lamb or beef or simply on its own.