One of the many reasons I love this salad is that it is pretty and catches the eye. It’s sweet and earthy but also quite refreshing and the added Dukka gives the dish a layer of texture with a spicy surprise to boot.
(serves 6-8 people as a side salad)
250g peeled fresh carrots
250g peeled fresh beetroot
2 tablespoons red wine vinegar
10g fresh mint leaves
¼ teaspoon sweet paprika
¼ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup sultanas
3-4 tablespoons orange scented olive oil (regular olive oil with some orange zest is fine)
Salt and pepper
Dukka to garnish (click here for recipe)
Grate the carrot and beetroot using a food processor or box grater then place in a large bowl. Add all of the remaining ingredients then mix well. Leave to infuse for about 20-30 minutes before serving. Stir again, serve on a plate or in a bowl and top with some fresh mint and Dukka.