matchstick salad

WITH AGAVE MUSTARD DRESSING

This is a beautiful salad, a little like slaw but lighter and fresher, with a citrusy agave dressing instead of a creamy one. Try to get the matchsticks as thin as possible but avoid using a box grater or you will end up with salad mush.

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SERVES: 4 generously as a side

PREPARATION: 15 minutes, plus 15 minutes soaking

COOKING: none

3 medium carrots, peeled and
cut into matchsticks

30 g (1 oz) sultanas (golden raisins)

60 ml (2 fl oz/¼ cup) orange juice

1 handful pistachio nuts, toasted in a dry pan

1 medium raw beetroot (beet), peeled and cut into matchsticks

½ red capsicum (pepper), cut into matchsticks

1 tablespoon chopped thyme

3 tablespoons chopped flat-leaf (Italian) parsley

FOR THE DRESSING

1½ tablespoons lemon juice

40 ml (1¼ fl oz) extra virgin olive oil

½ tablespoon agave nectar

½ teaspoon dijon mustard

sea salt flakes

freshly ground black pepper

Combine the carrots, sultanas and orange juice in a bowl and leave to soak for 15 minutes. Drain well, discard the juice and squeeze out excess liquid. Meanwhile, whisk together the dressing ingredients.

In a shallow serving bowl, combine the carrots, sultanas, pistachio nuts, beetroot, capsicum and herbs. Gently toss with just enough of the dressing to coat. Serve immediately.