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- 2 orange carrots
- 1 purple carrot
- ¼ bunch coriander roughly chopped
- 60g flaked almonds toasted
- 30g currants
- 2 tsp cumin seeds
- 1 orange zested
- 2 oranges, juiced
- 1 tsp honey
- 2-3 drops orange blossom water (optional)
- 60-80ml olive oil
- Red wine vinegar to taste
- Salt & pepper
- 2 oranges juiced and reduced until syrupy
For the Salad
Toss all ingredients in a bowl with enough dressing to coat. Place into a serving bowl and garnish with a few more almonds, and coriander.
For the Dressing
Heat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste.