Carrot & Olive Salad

With all the hot weather we’ve been having here in Sydney, I have become a bit of a fan of cold salads recently. Something fresh and light. This one I served with some beef steak done on the BBQ naturally. The sweetness of the carrot worked perfectly with the saltiness of the olives and meatiness of the beef. Really delicious. I blanched the carrots slightly as I often find them hard work when they’re raw. It worked a treat.

2 carrots (very finely julienned)
4 spring onions (finely sliced)
1/2 cup green pitted olives (sliced)
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon sugar
pinch salt
freshly ground black pepper
2 tablespoons fresh mint (finely chopped)
2 tablespoons extra virgin olive oil

Bring a pan of water to a rolling boil. Add the julienned carrots and cook for no more than 45 seconds. Drain and run under the cold tap to stop them cooking. Let them dry slightly then combine with all the other ingredients. Leave, coevered in the fridge to develop in flavour.

Serve with fish, chicken or meat or as part of a mezze selection.

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