I’ve recently got a new camera. I finally took the plunge and upgraded to a full- frame model. I found it a bit intimidating at first. For the first few days after I got it, it just sat in the corner of my room, and I would give it little nervous glances now and again, as if it was suddenly going to jump out of its box and quiz me on my photography knowledge. But eventually, I bit the bullet and took it out of its box, charged it up and attached my macro lens.
This is my first blog shoot with the beast. I used a wooden crate turned upside down as a background, to create a (cringingly food styling word alert) ‘rustic’ feel. I used a black plate, to make the bright orange of the carrot and the vivid green of the coriander leaves stand out. I spent what felt like a ridiculously long time pushing the ribbons of carrot around with a fork, trying to tease them into an attractive shape, but they didn’t seem to quite want to behave themselves.
I sometimes really enjoy making a meal that is just for me. To put lots of effort into making something taste delicious and looks attractive, even though it’s only you that’s going to eat it, is quite satisfying. This salad was born out of a whim to make something simple, healthy and refreshing, to antidote a period of creamy overindulgence, demonstrated by the preceding tiramisu. Carrots, orange and coriander is a textbook combination. I’ve recently started experimenting with using spices in salad dressing – here I’ve used cumin, another of carrot’s best friends.
1 small orange
Small handful of fresh coriander
1 tbsp sunflower seeds
1 tsp white wine vinegar
1 tsp honey
½ tsp cumin
1 tbsp olive oil
Wash and peel the carrot, then keep going round, slicing into thin ribbons with the peeler. Peel the orange and remove all the white pith. Slice out the segments and cut them into small pieces. Remove the coriander leaves from the stalks and roughly chop them.
For the dressing, whisk together the honey, vinegar and cumin, then whisk in the olive oil slowly, until it starts to thicken slightly.
Mix together the carrot ribbons, orange and coriander in a bowl, then spoon over the dressing and sprinkle with sunflower seeds.