Carrot Salad

What we love most about autumn is the wonderful new colours at the market. Red apples, orange pumpkins, brown mushrooms and chestnuts! Fruit and veg in autumn always make us feel quite comforted and inspired. This week we got plenty of orange carrots from the market and decided to grate them. Somehow the idea of a grated carrot feels like a first step towards a very nutritious meal, wouldn’t you say? We’re making a salad, which is great for lunch, but it also makes for a wonderful side to some roasted chicken or your protein of choice. We’ve added bulgur wheat to make it more filling, raisins for some natural sweetness and a lemon-tahini dressing to add a…warm kick to it.

There is something nostalgic about this salad, as it somehow reminds us of when we first started Oliveology, 11 years ago. Back then, Greek tahini was rare to find, but such salads were gaining momentum, do you remember? Reminiscing of happier times past is comforting, and we couldn’t think of anything better than this recipe, to bring back some happy memories in the midst of this unusual autumn we are all experiencing.

Serves 4

50g bulgur, plus ¾ cups of water
4 large carrots
100g Corinth raisins
1 bunch of fresh herbs (we used dill and parsley)

Dressing
2 tbsp tahini
zest from 2 lemons
juice from 1 lemon
150ml olive oil
2 tbsp grape molasses
4 tbsp water
salt (to taste)

Place the bulgur wheat and water in a small pot and cook over medium heat until tender and all the water is absorbed, around 10-15min. Set aside to cool.

Peel and grate the carrots.

To make the dressing whisk together the tahini, lemon juice and zest. Add the grape molasses. Slowly add the olive oil and then the water, until you have a runny dressing. Season with salt.

In a large bowl toss together the bulgur wheat, carrots, raisins, dressing.
Finely chop the herbs and add just before serving.

Oh and this is great with some feta cheese!

 

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