Carrot and Leek Salad Recipe

Ingredients

Serve 4

• 1 3/4 lb/800 g carrots, finely grated

• juice of 1 lemon

• 7 oz/200 g leeks, very finely sliced

Dressing:

• 6 tbsp extra-virgin olive oil

• 2 tbsp white wine vinegar

• 1 tsp brown sugar

• 1 clove garlic, finely chopped

• 1 tbsp sesame oil

• 2 tbsp crystallized ginger, cut into small cubes

• salt and freshly ground black pepper to taste

Method:

1. Drizzle the carrots with the lemon juice in a medium bowl. Add the leeks.

2. Dressing: Mix the olive oil, vinegar, brown sugar, garlic, sesame oil, and ginger in a small bowl. Season with salt and pepper.

3. Pour the dressing over the salad and toss well. Refrigerate for at least 1 hour.

4. Serve with breadsticks or freshly baked bread.