Ingredients
- Serves 4
- 500g carrots, peeled and thinly sliced diagonally
- 1 large red onion, halved and thinly sliced into half moons
- 100g toasted hazelnuts, roughly halved or chopped
- 40g mint, leaves finely chopped
- For the dressing:
- 2 tbsp tahini
- 4 tbsp olive oil
- Finely grated zest and juice of 1 lemon
- 2 tbsp cold water
- Sea salt flakes and freshly ground black pepper
I love salads with ample crunch, texture and dimension, and this delicious dish hits all these notes. It’s a great year-round salad, but also works really well as a slaw, of sorts, jammed into a sandwich with any type of leftover meat. The final touch of mint gives the dish the perfect hint of freshness to offset the rich nutty tahini and sweet crunch of carrots.
Put the carrots, red onion, hazelnuts and mint in a bowl and mix well. To make the dressing, put the tahini, olive oil, lemon zest and juice and the two tablespoons of water (which is added to slacken the mixture) in a small bowl and stir well. Season generously with salt and pepper. Pour over the salad, tossing it through to coat the vegetables well. Serve immediately.
