Following on from the gorgeous Chickpea fritters, these are some of the other dishes I made alongside our feast, though please excuse the awful pictures, the lighting was very bad!
Spiced Carrot and Sultana salad
This makes a tasty, interesting side salad, packed with fresh flavours
200g freshly grated carrot
Lots of lemon juice (bottled is fine)
½ tsp freshly ground cumin seed
½ tsp freshly ground coriander seed
¼ tsp chilli powder
1 tsp runny honey
1-2 tsp dried oregano
S&P, to taste
1-2 tbsp Extra virgin olive oil, preferably a nice fruity one
Simply mix together all the ingredients, adding lemon juice to taste and enough oil to make it glisten! It is really worthwhile grinding the spices freshly, I used my latest kitchen toy. This salad is best made several hours ahead so that the flavours can infuse together.
The salad is shown in the middle of the dish, we also had some surprisingly good olives from my local Budgen's, mini cheese kabanos, roasted peppers and my precious jar of Caponata that I had been saving, which I bought at a food festival back in the summer, which was really tasty, must remember to buy more jars next time!