My Mum used to make an amazing carrot and orange soup however as it’s not been soup weather of late I decided to combine the flavours in a salad.  Quick and easy using just a few ingredients but still full of flavour.  I like to serve this alongside roast chicken or a quinoa salad.

The recipe below states 3 carrots but 2 large ones would do.  When I came to finalise the recipe and photograph it the carrots I had were a bit thin so I used 3.  I added the cashews to give the salad a bit of crunch and introduce a new texture, if you don’t like cashews you can substitute use a different nut or some mixed seeds.

Serves 2-3

Ingredients

-3 medium carrots, topped & tailed & peeled

-2 oranges

-1/4 cup of raw cashews

Dressing

-juice of 1 orange

-2 Tbsp. extra virgin olive oil

-1/4 tsp. ground coriander

-salt & pepper to taste

How To Make

Put a non-stick frying pan over a medium heat and toast the cashews until golden brown.  Keep a close eye on them and turn regularly as they go from golden brown to burnt very quickly!

Take the peeled carrots and using a vegetable peeler, peel into ribbons and place into a bowl.

Peel and remove any white pith from the oranges then segment them.  Place the orange segments into the bowl with the carrot ribbons.

Next, place the dressing ingredients into a jar, screw on the top and shake well until combined.  Alternatively, place all ingredients in a bowl and whisk well.

Add the cashews and the dressing to the carrots and oranges and toss gently.

Serve immediately.

This salad stores well in an airtight container for 2-3 days.

Enjoy 🙂