Vibrant Persian Style Carrot and Fresh Herb Chutney Salad Recipe

Are you craving a fresh and vibrant salad that is both healthy and packed with flavour? Look no further! The Persian Style Carrot and Fresh Herb Chutney Salad is a colourful dish that is easy to make and sure to delight your taste buds. With the perfect mix of sweet carrots, zesty chutney, and aromatic herbs, it shines as a light lunch or a standout side dish for any gathering. I love to serve this alongside my herby Pea & Feta and Giant Couscous Salad

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Persian Style Carrot and Fresh Herb Chutney Salad - The Recipe

To make this delicious salad, you will need the following ingredients:

Ingredients

• 2 large carrots, peeled into long thin strips

• 30 grams fresh mint (about 1 cup loosely packed)

• 30 grams fresh coriander (about 1 cup loosely packed)

• 30 grams fresh parsley (about 1 cup loosely packed)

• 30 grams fresh dill (about 1 cup loosely packed)

• 1 large red chili, finely chopped

• 1 tablespoon honey

• 2 tablespoons olive oil

• 2 cloves garlic, grated

• 1 tablespoon cider vinegar

  
  

Method

Preparing the Carrots

Start by peeling the carrots into long, thin strips using a vegetable peeler. This method creates visually appealing ribbons that absorb the chutney flavours effectively.

Once the carrot strips are ready, set them aside while you prepare the chutney.

Next, finely chop the fresh mint, coriander, parsley, and dill. These herbs are the stars of the show, bringing an explosion of freshness to the salad. A mix of these herbs not only adds flavour but also boasts health benefits. For instance, coriander is known for its antioxidant properties, while mint can help with digestion.

Place the chopped herbs in a bowl, and prepare to mix in the other ingredients.

Now it’s time to create the chutney! Pour in enough olive oil to cover the herbs, approximately 4 tablespoons to get a good texture.

Add 1 tablespoon of cider vinegar and 1.5 tablespoons of honey. The honey adds a pleasant sweetness that balances the acidity of the vinegar and makes this dish stand out.

Mix in a generous pinch of sea salt along with the grated garlic. Garlic adds depth and richness, providing another layer of flavour.

Whisk all the ingredients until well combined. It's time to add the chopped red chili for that extra kick. Depending on your heat preference, you may want to adjust the amount. If you prefer a milder flavour, consider using half of a medium chili instead.

Taste your chutney and don't hesitate to adjust the ingredients. You might want more honey for sweetness or an increment in vinegar for a sharper taste.

Once your chutney is ready, toss the carrot strips in it. Make sure every strip is well coated so that they fully absorb all those delicious flavours.

Let the salad marinate for at least 2 hours. This step softens the carrots and allows the flavours to meld beautifully, resulting in a more robust taste.