Spiced Carrot Salad

Ingredients for Spiced Carrot Salad

• 450g carrots with fresh green tops if available

• 45g currants

• 1/2 cup chopped pistachios, toasted

• 1 tablespoon coriander seed, toasted

• 2 teaspoons anise seed, toasted

• 1/4 teaspoons cinnamon

• 1 tablespoon honey

• 120ml extra virgin olive oil

• 2 tablespoons lemon juice

• 1 teaspoon kosher salt, divided

• 1/2 cup loosely packed picked fresh dill

• 1/2 cup loosely packed fresh coriander leaves

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.

Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.

Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoons salt in a blender and blend until slightly chunky but seeds are not intact.

To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

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