Dried grapes

Carrot, dried grape and parsley salad

Name: Carrot, dried grape and parsley salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 as a side
Ingredients: 60 g European dried grapes; Juice of 1 lemon, about 45 ml; 400 g carrots; 45 ml European extra virgin olive oil; 1 tsp honey; ¼ tsp ground cumin; 15 g flat-leaf parsley, roughly chopped; Fine salt and black pepper

Grated carrots with dried grapes soaked in lemon juice, parsley and an olive oil dressing. It can be served at once or chilled for up to an hour.

Serves: 4 as a side
Preparation: 15 min
Cooking or resting: 10 min
Total: 25 min
Course: Salads
Makes: Makes about 550 g

A blue bowl of grated carrot salad studded with dried grapes, with wooden servers beside it. — Library photograph of a grated carrot salad with dried grapes. It illustrates the dish and does not show this recipe as prepared.

Ingredients

60 g European dried grapes
Juice of 1 lemon, about 45 ml
400 g carrots
45 ml European extra virgin olive oil
1 tsp honey
¼ tsp ground cumin
15 g flat-leaf parsley, roughly chopped
Fine salt and black pepper

Method

Place the dried grapes in a small bowl with the lemon juice and 2 tablespoons of warm water, and leave them to soak for 10 minutes.
Meanwhile, peel the carrots and grate them coarsely.
Lift the dried grapes out of the soaking liquid with a fork and set them aside. Keep the liquid.
Whisk the olive oil, honey, cumin and a pinch of salt into the soaking liquid to make the dressing.
Toss the carrots, dried grapes and parsley with the dressing until evenly coated.
Taste and adjust the seasoning with salt, pepper or a little more lemon juice. Serve immediately, or chill for up to an hour so that the flavours blend.

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