As with the marinated beetroot in these pages, this dish has lots to recommend it. It can be prepared in advance as the flavours need time to develop. It will keep well, stored in the fridge for several days. It is particularly good to eat as a side dish with curries and other spicy foods or with roasted meats or fish or it can be eaten as part of a selection of salads.
Marinated Carrot Salad
Enough for 6 – 8 as a side dish
2 large carrots, washed and peeled
1 tbsp white wine vinegar, or sherry vinegar
The grated zest of a small orange
3 tbsp extra virgin olive oil
A pinch of salt flakes
Two tbsp of raisins or a half tsp of sugar
The leaves from a small bunch of *thyme
*You could use chopped fronds of dill or chopped coriander or parsley or mint, instead of thyme.
Use a peeler to shave the carrots lengthwise into ribbons.
Put all the ribbons into a bowl. Add the vinegar, orange zest, olive oil, salt, raisins or sugar, and half of the thyme leaves or other herbs. Stir the whole lot together, using two forks to make this easier.
Cover the bowl and store in the fridge for at least 30 minutes. The salad should keep very well for at least 4 days.
Scatter the salad with the remaining thyme or other herbs before serving it.
