Great as a stand-alone tapas, or as a killer side dish to complement your heavy wintertime meals. This somewhat odd combination is as simple as it gets and is bursting with lively flavours that leave you coming back for more. There is a one month sweet spot during the winter when blood oranges reach their peak and are offered at the local market, combined with the proliferation of seasonal carrots makes this a perfect midwinter tapas. Although you can use regular oranges in this dish, I personally think that the sweet and tart combination of the blood oranges (and the deep ruby colour) really enhances the flavour of the carrot, improving on an already good dish.
What you need:
- 1/2 kilo carrots grated
- 3 blood oranges (2 peeled and thinly sliced, 1 juiced)
- 1tsp icing sugar (optional)
- Pinch of coarse salt (I used a combination of white and black indian salt)
How it’s done:
- Combine the carrot and the sliced oranges, pour the juice of the third orange over the top and toss well.
- If the mixture is a bit too tart, sprinkle the icing sugar into the mix and toss again.
- Serve chilled with a sprinkle of salt over the top.