Orange and carrot in ginger marinade
- 1 kg of carrots
- 2 oranges
- chopped parsley
- sunflower seeds
- 2 tsp chilli paste, e.g. sambal oelek or harissa
- ½ tsp salt
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tsp grated ginger
- ½ orange peel
Peel the carrots and cut them into 1 cm thick slices. Place the carrots in the steam to cook for 5 minutes while preparing the marinade. First, grate the orange peel into a bowl and add the remaining ingredients. When the carrots are cooked properly, add them in the bowl with the marinade. Let the carrots cool and marinate, stirring occasionally.
Cut the oranges into fillets. First, remove the orange peel with a knife, then cut the flesh into blocks according to the segment walls. You can squeeze the juice from the remaining orange centre on the carrots.
Finally, add chopped parsley on the oranges and serve with roasted sunflower seeds.
Steaming brings out the best features of carrots: the flavour stays fresh and sweet, the traces remain in the carrot and do not dissolve in boiling water and the cooking is quick. This marinated carrot salad is a charming side dish suitable for both grilled foods and the lunch table.