Ingredients

• Ingredients
• 450 grams of carrots, peeled and spiralised
• 3 oranges, diced with pith and seeds removed
• 1/4 cup, chopped fresh mint, plus extra mint leaves to garnish
• 1 blood orange, sliced finely rounds using a mandolin slicer for garnish
For the dressing …
• 1/4 cup olive oil
• 1 teaspoon honey
• 2 tablespoons freshly juiced lemon juice
• 2 tablespoons freshly juiced orange juice
• 2 tablespoons rose water
• 3/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon, or more to taste
• Sea salt and freshly cracked pepper to taste

Instructions

1. In a large mixing bowl combine the Spiralised, carrots, diced oranges and chopped mint.
2. For the dressing, add all the dressing ingredients in a glass jar and shake until emulsified, taste and adjust seasoning.
3. Drizzle the dressing over the carrots, oranges and mint, toss until all of the ingredients are lightly coated in dressing.
4. Chill in refrigerator several hours or overnight.
5. Serve garnished with mint leaves and blood orange slices.
6. Inspired by Claudia Roden's Orange and Carrot Salad

Notes