Blood Orange & Carrot Salad

Blood Orange & Carrot Salad 

Serves 3-4. 


3 medium carrots, peeled and coarsely grated.

3 blood oranges.

Handful of black olives. 


Sea salt.


1 tsp honey.

Juice of 1/2 a lemon.

2 tbsp extra virgin olive oil. 


Combine all dressing ingredients in a salad bowl and mix to dissolve the honey. Cut a slice from each end of the blood oranges and, with a sharp knife, carve the peel from the flesh. Holding the orange cradled in your left hand, slide the knife down one side of the membrane of an orange segment, and then the other side of the segment. Drop the freed segment into the bowl and continue until all orange segments are in the bowl. Squeeze the orange "skeleton" over the bowl. Repeat with second orange.Add the grated carrot and mix. Taste and adjust the balance of the salad. Transfer to a flattish dish and put black olives around the edges.