INGREDIENTS
FOR THE SALAD

• 300g carrots, peeled

• 1 small carrot, chopped

• 1 blood orange, or sweet grapefruit, segmented

• the zest of your citrus, very finely sliced and pith removed.

• 1 tsp sugar

• 1/2 tsp sea salt

• 1/2 tsp aniseeds

• 1 bay leaf

• 1 lime or citrus leaf, sliced
  

  INGREDIENTS
  FOR THE DRESSING

• 1/2 a citrus, segments (see notes)

• 100ml of citrus juice (see notes)

• 1 tsp sugar

• 1/4 tsp orange blossom water

• 1 tsp apple cider vinegar*

• 2 tsp walnut oil

• 1 tbsp grapeseed oil

• 1 tbsp cumin seeds

METHOD

1. Prepare the carrots: In a saucepan, gather the chopped carrot, citrus zest, sugar, salt, aniseeds, bay leaf, citrus leaf and cover with 300ml of water. Bring to a boil
over medium heat, then simmer for 20 min over a low heat covered. When the carrot “broth” is ready, taste and adjust seasoning to your taste. Place the peeled carrots in the broth and cook gently over a low heat for at least 5 to 8 minutes, until cooked but retaining a bite. Reserve and cool in the broth.

2. To prepare the dressing: Pour the citrus juice with the sugar in a saucepan. Bring to a simmer over medium-low heat for at least 10 minutes until reduced to a thick syrup. Transfer to a small bowl. Add the orange blossom water, vinegar and set aside.

3. To prepare the cumin seeds: Simply warm the oil until hot in a small pan. Add the cumin seeds, watch carefully until they start to splutter, and transfer to a small bowl.

4. To assemble the salad: Drain the carrots from the broth. Leave some whole and slice some in half in the bias. Transfer into the citrus dressing to coat them.

5. Plate: Gently place on a plate, alternating the carrots with the citrus segments in a single layer. With a teaspoon, drizzle the cumin seeds over the salad, and finish with a few drops of walnut oil.