Carrot, Cumin and Orange Salad

Carrot, Cumin and Orange Salad A dish to think about now that the sun is starting to shine again. Mixing a traditional French sandwich with some typically Italian fillings is a real twist. This is a meal that not many will have tried before - have a go yourself and make it your own. It's a beautiful combination of ingredients with a Ramsay-twist to excite the palette.

5 carrots, peeled and grated
Zest and juice of 1 orange
75g pumpkin seeds
50g sunflower seeds
11/2 tsp cumin seeds, toasted
1 tbsp Dijon mustard
1 tbsp runny honey
1 tbsp white wine vinegar
3–4 tbsp olive oil
2 tbsp torn coriander leaves
2 tbsp torn mint leaves
Sea salt
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1. Mix the carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.
2. Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture.
3. Combine the mustard, honey, vinegar, and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary.
4. Pour over the salad and toss well.

5. This can be eaten straight away or will keep for up to 2 days in the fridge.