Coriander and carrot Salad


  • 6 medium carrots , washed and peeled
  • 1 large handful fresh coriander , leaves picked
  • 4 teaspoons sesame seeds, toasted

For the dressing

  • 1 orange, zest and juice of
  • 2 lemons
  • extra virgin olive oil
  • 2 heaped tablespoons sesame seeds, toasted
  • sea salt and ground pepper
  • 1 heaped teaspoon of Moringa powder


  1. I use a mandolin or grater to slice the carrots for the salad – the mandolin will give you long ribbony slices – but you can use a speed peeler or do it by hand with a knife instead. As long as your results are nice and crunchy, that’s all that matters.
  2. First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the coriander leaves and the sesame seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp with MORINGA powder in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you’ve dressed the salad. Once the salad is dressed, the flavour of the lemon will lessen, so get eating straight away.

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