Colourful, crunchy and aromatic and bursting with carotene and anti-oxidants. Serve with grilled fish, chicken or meat or as part of a cold buffet.
350 g carrots, peeled and trimmed
350 g raw beetroot, peeled and trimmed
2 spring onions, peeled and snipped
2 tsp (10 ml) cumin seeds
2 Tbsp (10 ml) olive oil
1 Tbsp (15 ml) sherry or red wine vinegar
1 small bunch flat parsley, roughly chopped
To serve (optional)
finely diced Feta cheese
- Trim and peel the carrots and beetroot and shred into fine julienne strips on a mandolin or grate coarsely on a grater or in a food processor fitted with a coarse grating plate. Place into a bowl and add the shallots.
- Toast the cumin seeds in a small pan until they exude a pungent aroma.
- Scatter over the vegetables together with the oil, vinegar and parsley.
- Toss well and cover and marinate at least 15 minutes before serving.
Note The salad will keep well refrigerated and sealed for at least 3 days.
4 to 6 servings
4 to 6 servings
Note The salad will keep well refrigerated and sealed for at least 3 days