Carrot salad

I think this is a bit of an 80's salad but I have recently realised how wonderful this simple dish is. I remember my mother always making it for our annual family barbecue. And for me, the best thing about a barbecue is, by far, the salads. This one is winning for me at the moment. Carrot and vinegar make a perfect pair and the raisins add even more sweetness.

Carrot salad

200g carrots

2 tbsp white wine vinegar

30g raisins (it's even nicer if the raisins are soaked in water overnight first, but not essential)

Peel and medium-grate the carrots (make sure you reserve all the lovely juice). Add the raisins and vinegar and mix well.

I'd like to experiment with adding coriander (a classic flavour combination) or cumin for a more spiced version. I'll keep you posted.