This is such a nice recipe. I did not use Cider vinegar,or Rapeseed oil,but Fig Balsamic Vinegar, and Walnut oil. Did not have cashews,or cumin seeds,so added powdered cumin,and some roasted sunflower seeds(from Spain). It was so refreshing,and tasty.
Taken from the River Cottage Every Day Veg TV show, this sweet-nutty combination is an ideal starter before something fairly substantial.Rate this recipe:
- 15 mins
- 5 mins
- 3 Carrots
- 1 Orange
- 1-2 tsp Cider vinegar
- 1-2 tsp Rapeseed oil
- 2 Handfuls unsalted cashew nuts
- ½ tsp pinch cumin seeds
- Salt and freshly ground black pepper
Julienne the carrots using a mandolin or coarsely grate.
Put the carrots in a bowl and add the zest of half an orange.
Peel the orange and cut into segments, do this over the bowl to catch the juice, add the orange to the carrots. Squeeze out the trimmings to get any remaining juice.
Add the cider vinegar and oil to the bowl along with salt and pepper, toss everything together.
Heat a dry frying pan and add the cashew nuts, toast the nuts in the pan keeping them moving until they have flecks of colour all over. Add the cumin seeds, they will pop and release an aroma, when this happens take the pan off the heat and put the nuts and spice into a dish to cool.
When the nuts have cooled sprinkle over the carrots and finish with a drizzle of oil.