Carrot salad with Cardamom, Ginger and Lemon

At the risk of being boring, once again I am going to extol the virtues of delicious, fresh ingredients coming together and doing their thing, with minimum interference. Putting together a great salad – any side dish in fact – is like putting together a great guest-list for a party, every element must contribute something to the whole, and the more variety you have the more interesting the result. The most important proviso – for parties as well as food – is that every element must get on with the others, otherwise it can be a disaster.

Every element in this dish has a clear and well-defined job, and when they come together… well, make it, taste it, and find out…

This is an excellent accompaniment to anything spicy: Middle-Eastern dishes and curries in particular.

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RECIPE – serves 4 to 6 people as a side dish

A good thumb-sized knob of ginger, roughly chopped

1/2 red onion, roughly chopped

1kg very fresh organic carrots, topped and tailed

the zest and juice of 2 lemons

1/2 tsp ground cardamom seeds

5 tbsp extra virgin olive or rapeseed oil

2 tsp flaked sea salt

1 tsp golden caster sugar

1 pinch of freshly ground white pepper

a small handful of chopped coriander leaves, or whole mint leaves to garnish


METHOD

Using a food processor makes this extremely quick and easy to make. First, cut away any ugly rough bits of the skin of the ginger, but otherwise leave it unpeeled. Roughly chop it then process it in the food processor, until it is chopped. Now add the red onion and process again.

Change the chopping blade for the grating attachment and grate the carrots into the processor bowl with the ginger and onion, then tip the whole lot into a large bowl and, using your fingers, mix everything thoroughly.

If you don’t have a food processor then you are going to be busy using a grater on the ginger, onion and carrots so allow some time to do this.

Grate the lemon zest over the carrot mixture, and take a small handful of cardamom seeds and gently bash them with a mortar and pestle. Take the seeds out of the husks, and pound them into a powder. Set aside for a moment.

To make the dressing, mix together the lemon juice, oil, salt, sugar, white pepper and cardamom, mix well then drizzle it over the carrot mixture. Toss well so everything is coated, then put into a cold place and leave to sit for a couple of hours for the best flavour – you can of course serve it immediately if you wish.

Stir through some finely chopped coriander leaves just before serving, or scatter with a small handful of whole, small mint leaves.

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