This simple salad is a combination of textures, colours and sweet and sour taste.  A crunch from the carrot, mustard seeds and almonds with some soft chewiness from the currants. The sweetness of freshly dug carrots, the currants and honey coated almonds contrasts with the tang from the lemon juice and vinegar. A good sprinkling of salt will pull all the flavours together. Add some extra green freshness with coriander or mint, and some peppery rocket, if you like. 

serves 6 - 8

½ cup currants 

500g carrots 

1 tablespoon extra virgin olive oil

2 teaspoons brown mustard seeds

½ cup almonds 

1 tablespoon honey

2 tablespoons apple cider or Balsamic vinegar

1 teaspoon ground cinnamon

finely grated zest of a lemon, or lime

2 tablespoons lemon, or lime juice 

1 bunch coriander or mint leaves, chopped

2 cups rocket leaves (optional)

Place the currants in a small bowl. Add 2 tablespoons of boiling water and soak for 10 minutes. Drain and set aside the liquid. 

Meanwhile, coarsely grate the carrots, or alternatively (see photo) roughly chop carrots then pulse (do not blend) in a food processor until finely chopped.  Transfer the carrots to a large bowl.

Place the oil and mustards seeds in a small frying pan over a medium heat. Cook until the seeds begin to pop, transfer the oil and seeds into the carrots. Return the pan to the heat. Add the almonds and cook for 3-5 minutes tossing occasionally until lightly golden.  Add the honey, 1 tablespoon of vinegar and cinnamon, stirring to combine and cook for about 2 minutes, until the vinegar has evaporated and the almonds are coated evenly.  They’ll be a little sticky. Transfer the almonds to the carrots.

To make the dressing, place the zest, juice, 1 tablespoon of the reserved currant liquid, and remaining vinegar into a screw top jar and shake well.  Pour over the carrot mixture and mix well. Stir through the coriander, or mint leaves. Refrigerate for 15 minutes before serving.  Stir through the rocket leaves, if using.