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SHAVED CARROT SALAD WITH GOAT’S CHEESE, MINT, TOASTED PINE NUTS AND AN ORANGE BLOSSOM, LEMON AND CAMPARI DRESSING

Gluten free, vegetarian, FODMAP friendly 
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins

Ingredients
  

FOR THE DRESSING:

  • 4 tablespoons freshly squeezed lemon juice you could also use lime
  • 4 tablespoons orange blossom water see notes on where to purchase
  • 1 tablespoon Campari optional, see notes
  • 2 tablespoons caster sugar see notes on substitutions

FOR THE SALAD:

  • 500 g carrots the best quality you can afford
  • Half a bunch of mint
  • 1 packet of goats cheese you probably won’t use all of it
  • Micro herbs optional
  • Handful of toasted pine nuts optional

Instructions
 

  • Combine all the ingredients for the dressing in a small saucepan, and place over a low-medium heat. Cook for 5-10 minutes until a syrup forms. Set aside to cool.
  • Use a mandoline to finely shave the carrots. I like to do a combination of slices to add an interesting texture. You can use a knife, but it might want to make you gouge your own eyes out. I highly recommend using a mandoline. I’ve linked the one I use above.
  • Place the dressing and carrots in a large bowl, and use your hands to massage the dressing into the carrots. If you like a tart salad or a soft carrot, add an extra squeeze of lemon juice. Add a bit of mint, chopped.
  • To assemble, arrange the carrots on a plate, and top with the goats cheese, extra mint, pine nuts and micro herbs (if you’re using them.) Season well with sea salt flakes and freshly cracked pepper. Serve immediately.