Citrus Carrot & Mint Salad | Melissa Hemsley
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Citrus Carrot & Mint Salad

Salads and Small Plates

Citrus Carrot & Mint Salad





This makes a lovely side to a Moroccan-style braised lamb or a simple roast chicken. One day, I didn’t have an orange in the house, so I used a mandarin instead, which was just as delicious. I’ve also been known to add a handful of feta or some grilled halloumi, too.


  1. Make the dressing by adding all the ingredients (including the spring onion) to a large serving bowl and season to taste. Set aside while you slice the carrots.
  2. Prep the carrots by peeling, spiralizing or slicing thinly into long ribbons.
  3. Smack the mint leaves between your palms, then roughly chop. Add to the salad. Scatter with pumpkin seeds and pomegranate (if using), to serve.


  • 6 large carrots, multicoloured if you can
  • 1 small handful of mint leaves
  • 1 small handful of pumpkin seeds or any nuts or seeds
  • Pomegranate seeds (optional)
  • 6 tbsp extra-virgin olive oil
  • 1 orange or blood orange, juiced, about 4 tbsp
  • 1 garlic clove, finely chopped
  • 2 spring onions, finely sliced
  • Sea salt and freshly ground black pepper

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