(serves 6 to 8)
Ring the changes in this colourful crunchy salad with seasonal vegetables but always retain the celery.
150g broccoli florets (washed)
150g (5-7) baby carrots (scraped & halved)
(or 150g carrots (peeled & julienned))
150g (1-2) yellow zucchini (cut into batons)
150g (1-2) green zucchini (cut into batons)
100g (1) celery heart (leaves picked and stalks chopped)
Orange, Cumin, and Mint Vinaigrette
Bring a pot of lightly salted water to the boil. Place broccoli in a sieve and cook for 2 minutes in water. Remove sieve from pot and refresh broccoli under cold running water. Repeat cooking process with carrots and zucchini, leaving the carrots in for 3 minutes and the zucchini in for 2 minutes, refreshing each vegetable under cold running water as it is cooked. Lay vegetables out on a tea towel and pat dry. Cool vegetables.
In a large bowl combine vegetables with celery stalks and leaves.
Pour dressing over vegetables and toss to coat.
Serve at room temperature.
Orange, Cumin and Mint Vinaigrette
A good salad relies on quality and fresh vegetables, but a point of difference is always made by the dressing.
1 clove garlic (chopped)
½ tsp Maldon sea salt
½ tsp cumin seeds (lightly toasted)
½ tsp coriander seeds (lightly toasted)
15ml (1 tbsp) orange juice
1 tsp orange zest
15ml (1 tbsp) sherry vinegar
¼ tsp paprika
½ red chilli (halved, deseeded and finely chopped)
90ml (6 tbsp) olive oil
1 tbsp roughly chopped mint leaves
1 tbsp roughly chopped coriander leaves
In a mortar using pestle place garlic, salt, cumin seeds and coriander seeds and crush to a dry paste. Transfer to a small bowl
Place orange juice, orange zest, sherry vinegar, paprika and chilli into the bowl. Whisk together. Add oil and whisk to combine. Add mint and coriander and stir to combine.
Cover and chill for at least one hour for flavours to infuse. Store covered in refrigerator.