COLOURFUL
CARROT SALAD
METHOD
Put the sugar into a bowl and microwave on HIGH for 2 minutes or until you get a dark caramel. Remove.
Add the orange and lemon juice. Return to the MWO for 1 minute. The syrup will splutter when you add
the juices, so be careful! You should get a light brown thickish syrup. Stir for a few minutes. Add the
roasted cumin, salt and pepper.
Put the carrots into a bowl. Add ¼ cup water. Cover and microwave on HIGH for 7 minutes. Remove.
Refresh in iced water. Drain. They should still be very crunchy and bright orange in colour. Cut the prunes
into two. Put the salad ingredients into a bowl or platter, and pour on the tangy caramel dressing. Ideally,
the salad should be chilled.
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PREPARATION TIME: 15 mins COOKING TIME: 10 mins SERVES: 4
INGREDIENTS
500 gm Orange carrots, peeled
and cut into juliennes
½ cup Roasted peanuts,
roughly crushed
6–8 California prunes
2 tbsp Coriander chopped
2 tbsp Sesame seeds, roasted
DRESSING
½ cup Orange juice (tetra pak juices are fine)
¼ cup Lemon (
nimbu
) juice
2 tbsp Sugar
1 tsp Whole cumin, roasted for 30 secs in
the MWO and crushed roughly
½ tsp Salt
½ tsp Pepper
