Web-only recipe - Carrot Salad
Pomegranate seeds glow like little red jewels in this lovely salad. Look for plastic packs of them in the chilled vege section at larger supermarkets. They freeze well so leftovers can be saved for another time.
2 tablespoons oil
1 tablespoon sweet chilli sauce
1 tablespoon sliced pickled pink ginger
1 tablespoon pickled pink ginger juice
1 small red onion, finely sliced into strips
˝ cup pomegranate seeds
Peel oranges with a knife, removing all pith, then slice into segments by cutting down between the membranes. Capture any juice for the dressing. Place orange “fillets” in a large bowl.
In jar combine orange juice, oil, sweet chilli sauce, ginger and ginger juice, shaking well.
Peel carrots to remove skin then, using the thick side of the peeler if it has one, peel carrots into ribbons. (Carrots can be prepared ahead and kept chilled in a zip-lock bag.) Add to bowl along with red onion and pomegranate seeds and gently toss together. Drizzle with dressing near serving time.
Story: Jo Wilcox
Photographs: Manja Wachsmuth
Stylist: Jo Wilcox