Cook: None

Serves: 4 - 6

This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you.

I had some differently coloured carrots — purple, yellow and the usual orange - so I decided to use them for this, together with blush oranges, which I always buy in bulk when they're in their (short) season.

The cinnamon, cumin and orange flower water (if you use it) in the dressing give it a Moroccan spin. Coriander haters, you can replace with parsley mint, or even dill. Or a mixture of the three if you have herbs to use up.

If you don’t eat it all in one meal, it will keep well in your fridge for a couple of days. The nuts will lose their saltiness though.

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Vegetarian salad

Vegan salad

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Ingredients

Name: Moroccan rainbow carrot and blush orange salad
Prep time: 15 min
Yield: 4 - 6
Ingredients: For the dressing; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tbsp runny honey or agave syrup; Juice of ½ a lemon (you may need the rest – taste it and see); ½ tbsp orange flower water (optional); 75ml extra-virgin olive oil; salt and freshly ground black pepper; ; For the salad; 500g carrots, coarsely grated (best done with your food processor grater attachment) Use a variety of colours if you can get hold of them; 3 medium or blush (or regular) orange, peeled, segmented & pips removed; 50g raisins or golden sultanas; 100g salted, roasted peanuts or any other type of nut; Garnish; A large handful of roughly chopped coriander; A handful of pomegranate seeds (optional)

For the dressing

1 tsp ground cumin

1 tsp ground cinnamon

1 tbsp runny honey or agave syrup

Juice of ½ a lemon (you may need the rest – taste it and see)

½ tbsp orange flower water (optional)

75ml extra-virgin olive oil

salt and freshly ground black pepper

For the salad

500g carrots, coarsely grated (best done with your food processor grater attachment) Use a variety of colours if you can get hold of them

3 medium or blush (or regular) orange, peeled, segmented & pips removed

50g raisins or golden sultanas

100g salted, roasted peanuts or any other type of nut

Garnish

A large handful of roughly chopped coriander

A handful of pomegranate seeds (optional)