Carrots bring a slice of summer in a salad

This salad is perfect for those sweet and tender new-season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or as a pre-dinner snack.


Carrot Salad
Serves four as a side


700g sweet young carrots, washed and peeled if necessary
1 large onion, sliced thinly
1 Tbsp oil
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp fennel seeds
Pinch of dried chilli flakes
50g flat leaf parsley or rocket leaves, roughly cut or torn
½ tsp sugar
3 Tbsp cider or white wine vinegar
2 Tbsp extra virgin oil for drizzling
Sea salt flakes



Slice the carrots on the angle and cut into 5mm ovals, place into suitably sized pot and just cover with water and add a pinch of salt. Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small frying pan along with one tablespoon of oil, and cook over moderate heat until the onion softens and lightly colours (about 5min). Add the cumin, caraway, fennel seeds and chilli flakes. Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl and add salt, sugar, vinegar and one tablespoon of extra virgin olive oil. Mix to combine.

Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours. Toss to combine and let sit for at least 30min to mature. When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.


• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

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