Finely grate the carrots and place
them in a large bowl.
Stir in the lemon rind, 15 - 30 ml
of the lemon juice, the sugar, sunflower and hazelnut or sesame
oils, and mix well.
Add more lemon juice and seasoning
to taste, then sprinkle on the oregano, toss lightly and leave the
salad for 1 hour before serving.
Serves 4 - 6
Note :
You don't need t be on a diet to enjoy
this tangy, colorful and refreshing salad.
Cooking Tip :
Other root vegetables could be used in
this salad. For instance, you could try replacing half the carrot with
swede, or use celeriac or kohlrabi instead.
