Take advantage of winter’s citrus season with this bright, wonderfully sweet salad. Note: In Deliciously Ella, I use standard-sized coffee mugs as a measurement tool, to make cooking as quick and easy as possible.
I’m not normally a fan of fruit in salads, but it really works here as the orange pieces are sautéed with date syrup and cumin, which totally changes their texture and taste. They lose their acidity and become soft enough to blend perfectly with the other ingredients. The salad is then dressed with orange juice too and it all has a wonderfully sweet flavor.
1¼ cups raisins
1 teaspoon ground cumin
2 teaspoons date or maple syrup
1½ cups cashews (about 7 ounces)
1 cup pitted olives
salt and pepper
Peel the outside of the carrots and discard that peel. Then peel the rest of the carrots into thin slivers and place these in a large bowl.
Next, put the raisins into a bowl of boiling water and let them soak while everything else is prepared. This makes them much plumper and juicier.
Peel four of the oranges, taking the pith off as well.
Chop the inside of the oranges into bite-size segments and place these into a saucepan with the cumin and date or maple syrup—they don’t need any oil as they have their own juice.
Sauté the oranges on a medium heat for about 5 minutes, until they’re really nice and soft. Then pour them, and all the juices in the pan, over the carrots.
Now place the cashews into the same pan, so that they can soak up the orange flavor, and cook them on a medium heat for about 3 minutes until they go slightly brown, then add these to the salad too.
Squeeze the juice of the fifth orange onto the salad and mix in the olives. Drain the raisins and stir them in too with some salt and pepper before serving.
As you peel the carrots, twist each one as you go so that the strips stay thin. If you peel from only one place, then the strips will be very wide.