Carrot Salad

As vegetables go, I'm not a huge fan of carrots. I know they are cheap and easy to prepare but I prefer my veg green. I also have a problem with carrots if they have been cut into rounds rather than sticks. Ridiculous. I know. But think back to when you had school dinners. I can't claim this as fact but I'm fairly sure my hallowed halls of education subjected us to tinned carrots cut into rounds. Bearing little resemblance to what any sensible person now understand as a carrot, I think this is where my prejudice comes from...

I always have carrots knocking around - great for packed lunches for the kids - easy veg when there are additional small people for tea, soups etc But rarely have carrots been the star of the show. 

Recently however that has changed, thanks to a recipe that I believe originates with Leon. Having had the opportunity to peruse the actual recipe, my version ( or versions - this is very adaptable) aren't actually much like the original Happy Carrit Salad, but it has made me see carrots in a whole new light - and this, or a version thereof, has featured at least once a week for the last few months. 

Not only is it delicious, it is also so sime that it will definitely make you happy. And if it doesn't, it will at least perk up your dinner. You will, however notice, that the carrots remain in sticks. Just don't try it with rounds.

Carrot Salad

6-7 biggish carrots, peeled if necessary and roughly grated. I use the grater attachment ony trusty food processor which keeps a certain texture to the carrots.

100g pumpkin seeds, lightly toasted till they start to pop

Juice of 1 lime

2 tbsp smoky chipotle chilli sauce (or sweet chilli sauce)

1 tbsp olive or rapeseed oil

Combine the carrots and pumpkin seeds in a dish.

Mix together the lime juice, chilli sauce and oil.

Dress the carrots.

Simples.