SERVES 1
295
calories per serving
Ingredients
• Carrots weighing 300g/11oz
• 1 orange
• 1 tbsp orange juice
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp brown sugar
• Pinch of sea salt
• 50g/2oz baby spinach leaves
• 1 tbsp freshly chopped coriander/cilantro
• Freshly ground black pepper
Method
1 Top, tail & peel the carrots and use the shredder blade to turn into thin spirals.
2 Peel the orange, divide into segments and chop into chunks.
3 In a bowl toss mix together the orange juice, oil, lemon juice, cumin, sugar & salt to make a dressing.
4 Toss the carrot spirals and orange pieces in the dressing.
5 Place the spinach in a shallow bowl and arrange carrot & orange on top. Sprinkle over the coriander, season and serve.
CHEFS NOTE
This salad is also good with fresh mint instead of coriander.