30ml/ 2 tablespoons olive oil
3 cloves of garlic crushed and finely chopped
Thumbnail piece size of fresh root ginger peeled and grated
Half a bunch of fresh coriander finely chopped
Juice of half a lime
Salt and ground black pepper
Peel the carrots and cut them into fine matchsticks. Put them in a bowl and stir in the oil and grated ginger. Cover and chill for at least 30 minutes, to allow the flavours to develop fully.
Season the salad with salt and pepper to taste and garnish with coriander for a refreshing kick.
To make a parsnip and sesame seed salad, replace the carrots with parsnip and blanch in boiling salted water for 1 minute before combining with the oil and ginger. Replace the poppy seeds with the same quantity of sesame seeds.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.