Carrot and orange salad

Jason Burgess

Ingredients

1 kg	Carrot
2	Garlic cloves, chopped
2 Tbsp	Sugar
2 Tbsp	Extra virgin olive oil
50 g	Toasted almonds, sliced
2	Oranges, peeled and sliced (Main)
2 Tbsp	Fresh mint, chopped
2 Tbsp	Ground cumin

Directions

1. Peel the carrots. Place into a saucepan and cover with water.
2. Add the sugar, bring to the boil and cook until firm.
3. Drain and then dry. Cut into julienne or grate.
4. Saut the garlic in a fry pan with olive oil, add carrots and fresh herbs and season with cumin, salt and pepper. Set aside until cold.
5. Add the orange juice and sliced orange, add a touch of orange blossom water and mix well.
6. Serve with fresh mint leaves, sliced orange and roasted almonds.