Monthly Raisin Recipes by Sam Linsell
This Moroccan carrot and fennel salad has so many flavour elements going on its utterly delicious. The sultanas add sweetness which balance out the herbs and zesty dressing. A sprinkle of toasted fennel and cumin seeds takes this to an exotic level, but the salad is just as nice without. Prepare the dressing and all the elements of the salad and set aside. Assemble and toss immediately before serving as this salad wilts quite quickly.
*tip - keep the shaved fennel in a bowl with ice and water to crispy up before tossing. It also prevents the fennel from discolouring.
5 Tbs extra virgin olive oil
3 Tbs freshly squeezed lemon juice
1 ½ tsp Dijon or whole grain mustard
4 ½ tsp honey
Salt & pepper (a generous amount)
2 cups lightly packed shredded carrot (julienne or grated)
2 cups of shaved fennel (use a mandolin)
3 – 4 radishes, shaved
1/3 cup golden sultanas
Small handful of fresh mint, roughly chopped
Small handful of flat leaf parsley, roughly chopped
A few sprigs of fennel leaves, roughly chopped
¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
½ tsp cumin seeds, toasted
½ tsp fennel seeds, toasted
To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
To make the salad prepare the all the elements and set aside.
Toss everything except the nuts together just before serving and scatter these over the top