500 g (1Ib) Coarsly grated carrots
2 oranges, peeled and thinly sliced and halved
2 tbs sultanas
2 tbs chopped pecans or walnuts
vinaigrette : 8 tbs evo, 2 tbs orange juice, 1 tbs lemon juice
salt, pepper
Make the vinaigrette. Add a generous amount to the grated carrots and mix.
Place the carrots onto a plate, add the oranges, sprinkle over the sultanas and nuts.
Drizzle over the vinaigrette.
Chill for 1 hour before serving.
Tip : Adjust the amount of vinaigrette according to taste. You can also omit the nuts.
You could also add a few sprigs of fresh mint during the Summer season.
2 oranges, peeled and thinly sliced and halved
2 tbs sultanas
2 tbs chopped pecans or walnuts
vinaigrette : 8 tbs evo, 2 tbs orange juice, 1 tbs lemon juice
salt, pepper
Make the vinaigrette. Add a generous amount to the grated carrots and mix.
Place the carrots onto a plate, add the oranges, sprinkle over the sultanas and nuts.
Drizzle over the vinaigrette.
Chill for 1 hour before serving.
Tip : Adjust the amount of vinaigrette according to taste. You can also omit the nuts.
You could also add a few sprigs of fresh mint during the Summer season.