Watercress Salad with Peshwari Carrot and Orange Blossom

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

Peshwari Carrot Salad: 

400g Carrots, Julienne or grated

1 Onion, finely sliced

50g Pistachios

50g Desiccated Coconut

2 tsp Nigella Seeds

150g Watercress

70g Raisins

1 Orange, juice

½ bunch Coriander, finely chopped

Orange Blossom Dressing:

1 Orange, juice

2 tbsp Olive Oil

2 tsp Lemon Juice

5 Drops Orange Blossom Water

Salt & Cracked Black Pepper

 

Method: 

  1. Preheat oven to 160C. Put the pistachios on a tray and roast for 8 minutes. Add the coconut and nigella seeds to the tray and roast for 4-5 minutes more, or until golden and fragrant. Set aside to cool before roughly bashing with a rolling pin.

  2. Meanwhile, add the raisins and orange juice to a small pan and heat. Turn off the heat and allow to cool, infuse and plump up.

  3.  Add all the dressing ingredients to a small jar, shake to combine and set aside.

  4. Mix the carrots, onion, coriander, pistachios, coconut & nigella seeds in a bowl and dress with enough dressing to coat everything well.

  5. When ready to serve, tumble the watercress into a serving dish. Drizzle with some of the dressing. Pour the carrot mix on top and serve straight away with any extra dressing on the side.

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