This salad is easy to make and tastes so good I have had it as a light lunch many times.
The key ingredient is ground cumin, and I don’t think it could do without, but you also need a very good orange (one that has some sharpness in it, not a very sweet one).
It gets better if you leave it for a couple of hours (in the fridge, but take it out some 20 minutes before eating it).
Feel free to increase the quantity of the ingredients you like, aim for a good visual balance: when you look at the salad you should see a bit of all the ingredients… and yes, I do put more orange because I love it!
INGREDIENTS for a small bowl
1 big carrot, in julienne
1 orange
2 tablespoons of raisins
2 tablespoons of almonds (sliced)
juice of half a lemon
ground cumin about 1/4 of a teaspoon (the quantity depends on how big the carrot is and on your taste, so it’s up to you!)
extra virgin olive oil, salt
Put the raisins in the bowl and cut the orange above the bowl so that any juice will fall in the bowl.
Peel the orange taking away the white, then with a very sharp knife, cut the slices without their skin, then cut each slice in half.
When you’re finished, squeeze the skins for some juice.
Add the carrot julienne, the almonds and give it a good stir.
Add the lemon juice, ground cumin, salt to taste and a sprinkle of olive oil, mix well and leave to stand for anytime between 20 minutes and 2 hours.
