Ingredients
Orange Thieves:
- Vinegar: 1/4 cup (orange vinegar)
- White vinegar: a tablespoon
- Orange blossom water: a quarter of a teaspoon
- Honey: 1 tablespoon (white)
- Sunflower oil: three quarters of a cup
- Salt: ½ teaspoon (kosher)
- Black pepper: half a teaspoon (ground and fresh)
For salted raisins:
- Raisins: cup (golden)
- White vinegar: three quarters of a cup
- Orange blossom water: a quarter of a teaspoon
- Sugar: 1/3 cup (granulated sugar)
- Salt: 1/4 teaspoon (kosher)
For sunflower seeds:
- Sunflower seeds: 1 cup (raw)
- Sunflower oil: 2 tablespoons
- Salt: 1 teaspoon (kosher)
- Dill: ½ cup (fresh/chopped)
- Parsley: ½ cup (fresh / chopped)
- Carrots: 8 pieces (thinly sliced)
- Salt: 1 tablespoon (kosher)
How to prepare
- Place the carrots in a large bowl, cover with ice water and add salt to taste.
- Let the carrots soak in ice water in the fridge for at least 4 hours or overnight.
- Drain the carrots in a colander and leave for 10 minutes to get rid of any excess water.
- In a separate bowl, place orange vinegar, white vinegar, orange blossom water, honey, oil, salt and pepper to taste in a small bowl and whisk together.
- Leave the mixture aside.
- Heat the oven to 300°C.
- Mix the sunflower seeds with the oil, sprinkle with salt, and then spread on the baking tray.
- Bake for 10 minutes, turn the tray and continue baking until the seeds are toasted and golden, 8-10 minutes or more.
- To assemble the salad: Place the carrots and raisins in a large bowl.
- Add the sauce and stir until it covers the salad well.
- Transfer the salad to a serving plate, top with herbs and toasted sunflower seeds, then serve.
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