8 small carrots
2 eating apples
1/2 lemon (juiced)
Peel and grate the carrots; they don’t need to be really finely grated. Grate the apples the same size (no need to peel). Mix in the lemon juice to taste (very sour apples only need a little to stop the discolouration).
You can mix in a lemon based vinaigrette if you like (swap out the vinegar element for lemon juice and use a non olive vegetable oil). I find the fresh carrots and apples at this time of year don’t really need much adornment in that department, but I do like a few toasted sunflower and pumpkin seeds served in a side bowl to sprinkle on top.
This salad has a very tangy, lively and fresh flavour and a nice crunch (especially with the seeds), so complements creamy or plainish dishes like baked potatoes, fish pie and pasta bakes.