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.
Variations
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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