On the evening of Friday 9th March 2012 Forgotten Feast and eco chef Tom Hunt, will be serving up a huge banquet in Hackney. Tom will be cooking his favourite food inspired by the south of Spain and North Africa. Carrot and orange salad is a traditional Moroccan dish and luscious served with lamb. Tom kindly shares his recipe for Great British Chefs readers here......
Carrot & Blood Orange Salad with Mint & Cumin by Tom Hunt
We are serving broiled lambs head (like it's served in the Djemaa el Fna, Marakesh), with chickpea puree and celeriac boulangere amongst many other dishes.
We're giving the accompanying salad it a little twist by making it with blood oranges. They have a short season between December and March, so eat as many as you can while they're still available.
Waste not: Buy organic carrots as the skins are nutritious and best kept on. Blood oranges keep best in the fridge. As this salad is made using cooked carrots, it stays fresh relatively well. So if you have any leftovers, keep them for your next day's lunch.
Ingredients - serves 4 as part of a meal
1 Blood orange
Few sprigs of mint picked (keep the stalks for tea)
2 tsp Cumin seeds
4 tbsp Extra virgin olive oil
Wash the carrots and slice about 1-2 cm thick. Put into a pan with cold water and bring to the boil. Simmer for about 8 minutes till they're firm to the bite but have just lost their crunch.
Drain (keep the liquid if you need to make a stock) and leave to cool.
Toast the cumin seeds in a dry pan till they start to crackle and brown. Bruise the cumin seeds in a pestle and mortar to bring out even more of their flavour.
Cut the top and bottom off the orange, then peel the orange with a knife. Be careful not to leave any pith. Slice and then quarter the slices.
To plate the salad first lay out the carrots, then the orange. Dress with olive oil. Finely slice the mint and sprinkle on top. Finally season with sea salt, freshly ground pepper and the toasted cumin.
What are your favourite salads that use both fruit and vegetables? What do you like to serve with them. We’re asking this over on Great British Chefs’ Facebook page.
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