Carrot, currant and almond salad

F rom Australian Gourmet Traveller, March 2012, p. 34. Recipe provided by Town Hall Hotel, Fitzroy, Melbourne.

Tested several times in January 2013.

The Recipe

  • 80 gms flakes almonds
  • 60 ml extra virgin olive oil
  • 60 ml grapeseed oil
  • Finely grated rind of half an orange, plus the juice of a whole orange
  • 2 tsp honey
  • 1 drop of orange-blossom water (optional)
  • 0.5 tsp ground coriander seed
  • 0.25 tsp ground cinnamon
  • 0.25 tsp ground cumin
  • 0.25 tsp ground allspice
  • 3 carrots, grated
  • 80 gms currants
  • 1 cup loosely packed coriander, coarsely chopped

1. Toast almond flakes until golden, then cool and set aside.

2. Whisk oils, orange juice and rind, honey, orange-blossom water (if using) and spices in a bowl, season to taste and set aside.

3. Combine carrots, coriander and currants in a large bowl with the toasted almonds. Just before serving, drizzle with the dressing and toss to combine.


This great recipe is very open to a loose interpretation: ie. don’t be afraid to alter quantities or fiddle with the mix, or even omit some ingredients (eg. coriander). It will still taste delicious!

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Born in New Zealand, now living in Australia. When I'm not travelling, that is... Though I have travelled quite a bit before, 2012 is the first time that I've taken a year off to roam the world. Spending this time with Kristen exploring some of this planet's finest sights has been the best decision I've ever made. Who knows what 2013 will bring?

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