Carrot, Orange and Coriander Salad

carrot salad

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.

carrot salad with fork

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.

carrot salad and dressing

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Filo Wrapped Honey Glazed Carrots with Mustard Mayonnaise


I am writing this in the throes of a brutal hangover from one of the many festive get-togethers that happen at this time of year, always inevitably involving gin. And more gin. Christmas is the only time of year that I seem able to drink on consecutive evenings – culminating in the all day booze-fest that is Christmas Day.


On the day itself, it is perfectly permissible, verging on mandatory, to start consuming something with an ABV of above 10 before 10am. Along with some poor excuse for breakfast, such a Lindt chocolate and a stale mince pie. These nibbles would be an ideal thing to wash down with copious amounts of booze all throughout the day, safe in the knowledge that you haven’t really eaten anything. And anyway they’re vegetables. This leaves ample room for a large roast later in the day, followed by the obligatory Christmas pudding. At which point all pretense of sobriety goes out the window, and the Baileys is poured directly on to your pudding.


These nibbles can be easily made in advance, then just whacked in the oven to cook on the day. I chose to make my own mayonnaise (it really is a doddle) but you can just mix mustard into some bought stuff if it’s too much hassle.


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