Wednesday, 14 September 2016

Carrot and Poppy Seed Salad

Good Morning!

Well I'm back - sorry for the lack of activity here the last few days, but we decided to grab a few days away and enjoy the sunny September weather here in Cornwall. Consequently on my return, my desk had disappeared under paperwork and my in-tray was overflowing - so I've spent the beginning of this week clearing all that and bringing some sort of order to it all - I'm sure I don't usually have this much paperwork - I was only away for a few days - perhaps they save it up!

One of the main attractions of a break in Cornwall is all the lovely food - we had amazing fish and chips in Padstow at Rick Steins, there's also the lure of cream teas, Cornish pasties, gourmet pubs, oysters in Falmouth, farms selling their homemade ice creams, stalls of farm goods hidden down winding lanes, not to mention all the fishmongers selling locally caught crabs, lobsters and mackerel and, as previously mentioned, there's amazing fish and chip shops in every harbour - as you probably already know, you can not visit a Cornish harbour without eating fish and chips, sitting on the wall overlooking the boats ......... oh and fending off the seagulls as well!!

So as a consequence of all that my jeans feel slightly snugger than they did a few weeks ago so it's back to the salads - hence this one - a carrot and poppy seed side dish, a very colourful, tasty and healthy addition to the table. It will accompany most meal especially anything with Indian spices.

Recipe enough for 4

5 largish carrots - peeled and grated
2 spring onions - finely chopped
thumbnail size fresh ginger - grated
1 heaped teaspoon poppy seeds
juice and zest lemon
4 tablespoons olive oil
salt and pepper

Simply mix the grated carrots with the spring onions, ginger and poppy seeds. Place all in a serving dish.
In a screw top jar mix together the olive oil, lemon juice and zest along with a little salt and pepper. Shake it all together and then pour over the carrot mix.

You can serve immediately or make ahead, cover and keep in the fridge for a few day - just remember to bring it out about 20 minutes before serving.

This salad is also great as a simple starter - serve with a load of poppadoms to scoop it up with and it goes great with drinks before a meal or with beers watching a game.

Have a great day
Love Lizx

 Carrot Salad