Carrots with Blood Oranges (Vegan)

November 24, 2021

This bright & zesty salad elevates  carrots to a whole new level. Packed with a bucketload of crunch and  flavour, the beautifully festive tones will create a wonderful summery tone to your table. Best of all, it not only looks fantastically healthy - it is.

Serves 8

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1 kg carrots, trimmed, very finely shaved on a mandolin into thin rounds

2 tbsp orange juice

1 tsp salt

3 blood oranges (or oranges)

2 tsp Plant-based Nuttelex (melted)

1/4 cup flaked almonds or fresh pumpkin seeds

1/4 cup olive oil

2 tbsp sherry vinegar

1 cup rocket


1Place carrots in a large bowl, season generously with salt, and orange juice and toss to coat. Marinate for about 10 minutes while you prepare the blood oranges

2Peel oranges and carefully remove the pith and slice into thin round slices

3Heat a small fry pan over a medium heat, melt Nuttelex and sauté flaked almonds until golden, about 5 minutes. Set aside. Alternatively, if using pumpkin seeds, roast on a tray dotted with Nuttelex in oven for 5-8 minutes, (watch as they can burn quickly) remove from tray and and season with a little salt

4Massage the marinating carrots with your hands and check the seasoning, shake off excess salt if required

5Whisk olive oil and sherry vinegar together and add to carrots, add rocket leaves and toss well

6Transfer to a serving bowl or platter, arrange blood orange rounds and scatter with sautéed flaked almonds (or pumpkin seeds)