Sue's Carrot and Sesame Salad
Mint is my herb of choice in this salad but parsley, dill or chervil also work well. Chef Sue Keast began making this salad, one of her personal standbys, for staff lunches. We all loved it, and now it is a regular on catering menus. Particularly good when made with winter carrots. Serve on its own or as accompaniment to lamb or chicken dishes.INGREDIENTS
20ml (1 tbsp + 1 tsp) sesame oil
20ml (1 tbsp + 1 tsp) olive oil
40ml (2 tbsp + 2 tsp) lemon juice
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
35g (1/4 cup) currants
280g (2-3 medium-large) carrots (peeled and grated)
10g (1 + 1/2 tbsp) sesame seeds (lightly toasted)
2 tbsp roughly chopped mint leaves
· To make dressing: Into a bowl place sesame oil, olive oil, lemon juice, salt and pepper and whisk to combine. Add currants to dressing and combine. Leave at room temperature for 30 minutes to allow currants to soften.
· Place carrots, sesame seeds and mint into a bowl and add dressing with currants. Toss together until carrot is coated in dressing.
· Salad is best eaten on the day it is made.