As we enjoy a lovely hot summer in London…. (cause of the rain my coat and jeans were so wet they were not even dry when I finished cooking this afternoon….. I hate having to wear wet jeans….!) …. I thought you’d enjoy a salad recipe….
I found this one in one of Jamie Oliver’s book and I really like it because it’s colorful and very tasty.
- 300g of carrots
- 150g of radishes
- 2 apples – jazz or pink lady
- 1 handful of sultanas or dried cranberries/cherries
- 1 handful of flat parsley
- 1 handful of mint
- 4 tbsp of red wine vinegar
- 8 tbsp of olive oil
- 1 tbsp of tahine
- 2 tbsp of black sesame seeds
In a baking tray spread your sesame seeds and toast them for about 5 minutes. Set aside to cool down. You can use white sesame seeds or both black and white, I use black just because it looks really nicer….!
Peel the carrots and cut them into a fine julienne about 6 cm long. If you have a mandoline, you’ll save a lot of time, if you don’t, be patient or get them grated in your food processor (the carrots won’t be as crunchy as they should be but it’s fine). Keep them in a bowl of fresh water to prevent them from drying if you decide to assemble the salad later.
Wash the radishes, cut the edges and thinly slice them.
Wash your herbs and chopped the parsley then cut your mint into chiffonade.
Wash the apples, core and quarter but don’t peel them. Cut them into thin slices or into julienne and cover them with the juice of a lemon so that they don’t get brown.
Finally, prepare the sauce: blend the vinegar, tahine, olive oil, salt and pepper. Adjust to tour taste. I sometime add a drop of Tabasco or Worcestershire sauce and a little bit of lime juice.
In a container, mix the carrots, radishes, apples and dried fruits with the dressing and in a large bowl or on a large serving plate dress the salad. Start with a layer of veg and fruits, sprinkle some herbs and sesame seeds then add another layer of veg & fruits…. finish with herbs and sesame seeds as a decoration.
This is a perfect salad for buffet or brunch but can also be used as a starter, served on individual plate.