Grated Carrot Salad with Dukkah

The best summer salads are all about letting the sweet, clear flavours of the ingredients shine, all about juice and crunch. Light dressings are all you really need: think citrus, or a light fruity vinegar and good olive oil, tempered with a little honey or amped up with a little mustard or harissa. If you're growing a pot of herbs, go out with scissors and snip whatever's abundant, there are so many easy directions to take the flavours. And if you're in the mood, some crumbled salty cheese, a toasty spice blend, or some chopped nuts and seeds will take your salad somewhere else entirely. Smear a swoosh of tahini or labneh on the serving dish before piling your salad on top if you're feeling fancy.

A grated carrot salad may sound simple, but if this isn't something you usually make, you may be surprised by how good it can be. It's perfect picnic, camping, or road-trip fare, since it stays sweet and crisp for hours and actually improves after spending a bit of time softening in the dressing. Grate the carrots coarsely rather than finely, you want texture that can hold up against the dressing. The genius in this version lies in a bit of homemade dukkah, a mixture of toasted nuts, sesame, and spices. Pack a little container of it and sprinkle it on liberally when you're ready to serve.

Dukkah is a great back pocket ingredient. An easy addition and amplifier to so many meals to come: spooned over sliced tomatoes, scattered on avocado toast, or added to any salad that needs some crunch. It's easy to make yourself. You can find a starter recipe here, but it's easy to riff on. The main thing is to start with good quality whole spices, and to get them, the nuts and seeds all nicely toasted before grinding or pounding them all together, you want texture, not powder. Once you've made a batch, you'll find plenty of ways to use it.

Grated Carrot Salad wit Dukkah

Makes 4 Servings

Ingredients:

3 tbsp Deortegas Organic Frantoio Extra Virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tsp honey
1/4 - 1/2 tsp harissa (du Cap Bon or New York Shuk)
pinch salt
1 lb carrots, peeled and coarsely grated
2 green onions, chopped
1/3 cup coarsely chopped cilantro
2 tbsp coarsely chopped mint
3 tbsp dukkah

Method:

1. Combine olive oil and lemon juice in a jar. Add honey and harissa, season with salt and shake to combine.
   
   
2. Combine carrots, green onions in a bowl, add dressing and toss to combine. Sprinkle with dukkah just before serving.