This simple carrot salad includes both raw and roasted carrots giving an interesting contrast of flavours and textures.

 

I love making ‘double’ vegetable-based salads (using a combination of both raw and cooked version of the same vegetable) and this concept works well with other veg such as kale (massaged or finely sliced raw kale paired with roasted kale or crumbled kale ‘chips’), beetroot (raw grated beetroot mixed with chunks of roasted beetroot), Swiss chard (finely julienne sliced chard leaves and roasted chard stems) etc.

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The grated carrot in the dish soaks up the dressing really well so it benefits from being made slightly ahead of time and allowed to stand. To make the dish more substantial add in a handful of chick peas. Crumbled Feta or a goats cheese also works well.