Serves 8-10 as a side dish
Ingredients
700g carrots, grated
1 Granny Smith apple, grated
½ red onion, peeled and thinly sliced
½ teaspoon of sweet paprika
½ teaspoon ground cinnamon
Small handful of chopped pecan nuts
Small handful of dried cranberries
Heaped tablespoon of chopped parsley or coriander
Orange scented olive oil (or regular olive oil)
Zest of half an orange
White balsamic vinegar
Salt and pepper
Method
Place grated carrots, apple and onion in a large mixing bowl. Mix well with your hands. Add the dried spices along with the pecans, cranberries, fresh herbs and zest of half an orange. Add a good glug of olive oil, a splash or two of white balsamic vinegar and season with salt and pepper. Mix well. Set aside 20 minutes before serving, allowing the flavours to infuse. Give the salad a good stir with a large spoon and check the seasoning before transferring to a serving dish. Garnish with some extra herbs and a glug of olive oil.
