Blood Orange & Carrot Salad

Ingredients

• 6 carrots
• 4 blood oranges
• 1 teaspoon Moroccan ras el hanout spice (or substitute with cumin)
• A handful of mint leaves
• Salt and pepper
• 1 tablespoon sugar
• Olive oil

Method

1. 1

   Peel the carrots and chop into generous pieces. Season with salt, pepper and sugar, then roast in olive oil at 200°C for 25–30 minutes, until just tender but not fully soft. Allow to cool.

2. 2

   Segment the oranges: slice a little off the tops and bottoms so they sit flat, then cut away the peel vertically, removing all the white pith. Carefully release the segments and arrange them over the cooled carrots.

3. 3

   Finish with a scattering of finely chopped mint and a light dusting of ras el hanout.