Ingredients
Fruits and Vegetables
- 1 orange, juiced
- 400 g / 14 oz carrots
- 1 unwaxed lemon, juice and zest
- 1-2 small spring onions / scallions
- 20 g / 0.7 oz fresh coriander, mint or parsley
Dried Fruits and Nuts
- 30 g / ¼ cup dried cranberries
- 40 g / 1/3 cup shelled pistachios (or almonds)
Spices
- Heaped ½ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp fennel seeds (optional)
Other
- 30 ml / 2 tbsp extra virgin olive oil
- 50 g / 1.75 oz vegan feta-style cheese (optional)
- Salt & pepper, to taste
- Optional: dash of maple syrup or a small amount of harissa paste for sweetness and heat
Instructions
- Infuse Cranberries: Juice the orange and pour the juice into a small pot. Bring it to a gentle simmer, then turn off the heat and add the dried cranberries. Let the cranberries soak and soften in the warm juice while you prepare the other ingredients.
- Prepare Carrots: Finely shred the carrots using a vegetable mandoline with a julienne attachment or a fine grater to create delicate, thin strips that will absorb the dressing well.
- Toast and Grind Spices: In a small frying pan, toast the coriander, cumin, and fennel seeds gently until fragrant. Remove from heat and allow to cool slightly, then crush them finely using a pestle and mortar to release their aromatic oils.
- Toast Nuts: Using the same pan, toast the pistachios or your choice of nuts until lightly charred and fragrant. Let them cool before roughly chopping them for added crunch and flavor.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice (about 30 ml / 2 tbsp), and the orange juice used to soak the cranberries (after removing the cranberries). Add lemon zest and the toasted spice mix, then season with salt and pepper. For extra sweetness, add a dash of maple syrup; for a spicy kick, add a small amount of harissa paste if desired.
- Chop Herbs and Onions: Finely chop the spring onions and fresh herbs—coriander, mint, or parsley—reserving a few leaves for garnish. This will add a fresh and vibrant note to the salad.
- Toss Salad: In a large mixing bowl, combine the shredded carrots, chopped spring onions, herbs, and softened cranberries. Pour in the dressing and gently toss everything together, using only as much dressing as needed to coat the salad well. Adjust seasoning if necessary.
- Serve: Arrange the salad attractively on a serving platter. Sprinkle with the reserved herbs, crushed toasted pistachios, and crumbled vegan feta cheese if using, adding texture and creaminess.
Notes
- Toasting the spices and nuts enhances their flavor and adds depth to the salad.
- You can substitute pistachios with almonds or other nuts as preferred.
- Vegan feta cheese is optional but adds a delicious creamy contrast.
- Add a little maple syrup to balance the citrus acidity or harissa paste for a subtle spicy note.
- This salad is best enjoyed fresh but can be refrigerated for up to a day.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan