Carrot Salad with Cumin & Cranberry

Carrot Salad with Cumin & Cranberry

Serves 4

4 large carrots, julienned or cut into matchsticks

2.3 oz. (65g) dried cranberries

0.5 oz. (15g) parsley

For the dressing: juice from 1 orange

2 tbsp. extra virgin olive oil

1 tbsp. ground cumin

salt & pepper

What you need to do

Place the ingredients for the salad dressing into a small bowl, whisk together and set aside.

Add the carrots into a large bowl, drizzle over the dressing and toss to combine. Now add the cranberries and parsley and toss again. This salad is best served cold.