Ingredients
- 500 g carrots, coarsely grated
- 2 tbsp sultanas or chopped dates
- 40 g almonds, toasted and roughly chopped
- A large handful of mint leaves, chopped
- A handful of coriander, chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tsp grated fresh ginger
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- A pinch of black pepper
- Juice of 1 orange and ½ lemon
Method
- Warm the spices: gently warm the olive oil in a small pan with the ginger, turmeric, cumin, cinnamon and pepper for 1 minute, just until fragrant. Take off the heat and whisk in the orange and lemon juice and a pinch of salt.
- Toss: pour the warm dressing over the grated carrot and sultanas and toss well. Leave for 10 minutes to soak up the flavours.
- Finish: stir in the herbs and scatter with the almonds.
Why it's good for you: Ginger, turmeric and cinnamon are three of the best-researched anti-inflammatory spices, and warming them gently in olive oil (with black pepper) helps release their active compounds and improves their absorption. Carrots are rich in beta-carotene and gut-feeding fibre, and almonds add magnesium and vitamin E.
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