We had a catered dinner at mum & dad’s place on wednesday night for mum’s birthday. This salad was fantastic. Loved it. The brilliant summer sun orange-ness of it looked fab on the table too! Their recipe did not include sultanas/raisins for which I am eternally grateful – there’s nothing I hate more in a dish. Ok so maybe that’s an exaggeration but still, hate ’em! So personally I’d drop them from this recipe. Also I reckon I’d bump up the mint content. Again, that’s just personal preference.
1 lb carrots (with small cores) peeled and coarsely grated
1/2 cup golden or crimson raisins
1/4 cup olive oil
2 Tbsp honey
2 Tbsp + 2 tsp freshly juiced lemon juice
2 Tbsp + 2 tsp orange flower water
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon, or more to taste
salt and pepper, lightly sprinkled to taste
chopped fresh mint for garnish
Combine all the ingredients except mint.
Chill in refrigerator several hours or overnight.
Serve garnished with slivers of mint leaves.