Grated carrot with herbs and poppy seeds
Showing you how to create extraordinary feel good food with Maldon Salt.
Photography by Maldon Salt.
Two things I can always find in my fridge are carrots and herbs. Sometimes the herbs are not at their best but minced finely with some salt – they make for a good basis for a dressing. Almost any soft herbs work, and you can vary the spices and seeds that you add. Being Ukrainian I always have an excess of poppy seeds, but sesame and nigella seeds would work really well too. This can be eaten as a salad or as a relish of sorts. It keeps very well in the fridge, becoming a pickle after 24 hours.