You may have already heard me talk about carrots as being one of the most versatile vegetables. They have always been my first choice to snack on. I love their crunchiness and taste, and the fact that they are always ready to go (or bite into).

They're also a must for all our Greek inspired vegetarian dishes or for any stocks we are making. 

I am pleased to be adding this colourful, tasty, easy, raw carrot salad to our dinner table now too👌🏻

Ingredients

1/2 kg (approx 4 medium) peeled carrots, grated or julienned

2-3 spring onions, chopped

3 tablespoons flat leaf parsley, chopped finely

Dressing

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1-2 teaspoons honey

1 teaspoon dijon mustard

1/2 teaspoon ground cumin

1/4 teaspoon salt

Optional

1 can chickpeas, rinsed and drained, or 1.5 cups cooked chickpeas

Feta

Currants

Roast pepitas

Method

Grate or julienne the carrots using a food processor. 

In a large bowl, combine the dijon mustard, lemon juice, honey, extra virgin olive oil, salt and pepper. Add the washed carrots, chopped parsley and spring onions, and mix really well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. For best favour, allow to marinate for at least 20 mins before serving. 

Enjoy!