|Photograph: Louise Hagger for the Guardian.|
Moroccan carrot salad with orange and pistachio
The orange blossom is a lovely addition to the dressing, but don’t buy a whole bottle just for the sake of a quarter-teaspoon. This salad is still lovely without it. Serves four.
650g carrots, peeled and coarsely grated
2 oranges, peeled and cut into 1cm pieces
½ small garlic clove, peeled and crushed
50g pistachios, toasted and chopped
20g coriander leaves
15g mint leaves
For the dressing
3 tbsp olive oil
¼ tsp orange blossom water (optional)
2 tsp honey
1½ tsp cumin seeds, toasted and lightly crushed
Finely grated zest of 1 lemon
3 tbsp lemon juice
Salt and freshly ground black pepper
Whisk the dressing ingredients in a bowl with half a teaspoon of salt and a good grind of pepper. Add the salad ingredients, toss to coat and serve.
The music to go with this recipe must have that fresh feel, too. And because it is winter, it must also have that heart-warming quality that this season’s food has. First up are the Four Tops. Just because this song exudes the joy that fills up my kitchen when I’m cooking. Enjoy.
His voice is velvety, smooth and utterly ethereal. Maxwell’s cover of Kate Bush’s This Woman’s Work is as good as, if not better than, the original. It goes hand in hand with our crisp, spicy salad.
We finish with a fine daughter of Africa. Malian singer song-writer Oumou Sangare’s soulful voice is one that suits our aromatic salad very well.
Next Post: “Thoughts in Progress”, to be published on Saturday 4th March at 6pm (GMT)