Recipe: Carrot & potato salad

01:32, Feb 28 2014
carrot
COLOURFUL CREATION: This salad tastes as good as it looks.

My meme (grandmother) used to serve this salad with grilled sardines, but it's also delicious with lots of other things. Think roast chicken with chermoula and thick plain yoghurt, grilled lamb chops with sumac or even in a sandwich with some confit tuna, boiled egg and fresh herbs.

6 large organic carrots, peeled
2 large Dutch cream potatoes, peeled
3 tsp caraway seeds
1 large lemon, juiced
80ml extra virgin olive oil
salt flakes
freshly ground black pepper
2 tsp nigella seeds
1 handful coriander leaves, to serve

1. Cut the carrots into thick rounds. Cut the potato into pieces roughly the same size as the carrots.

2. Cook the carrots and potatoes in salted water with the caraway seeds for around 25 minutes or until tender. Drain well. Reserve some of the carrot rounds and roughly mash the remaining carrot and potato with a fork. Add the lemon juice and most of the oil and mash until you have a coarse paste. Check and adjust the seasoning and pile into a serving bowl.

3. Roll the reserved pieces of carrot in the remaining oil and nigella seeds to coat, drop on top of the paste and finish with the coriander leaves.

3. Roll the reserved pieces of carrot in the remaining oil and nigella seeds to coat, drop on top of the paste and finish with the coriander leaves.

Great served with smashed sardines and fresh bread or toast.

- Good Food

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