The Kitchen Garden Project
By Jamie Oliver
1 hr
Super easy
serves 6
About the recipe
This simple, fresh lunch is great for kids – get them involved in the prep and you’re sure to have clean plates all round.
Recipe From
Ingredients
6 medium carrots
a bunch of fresh coriander
2 tablespoons sesame seeds
1 tablespoon poppy seeds
6 wholemeal pittas
1 orange
2 lemons
extra virgin olive oil
sea salt and
freshly ground black pepper
Top Tip
If you want to turn this salad into more of a main meal, try adding some thinly sliced orange, a few slices of grilled chicken, or a little feta or goat’s cheese crumbled over the top.
Method
- Preheat the oven to 130°C/250°F /gas ½.
- Use a Y-shaped peeler to peel the carrots on a chopping board.
- Pick the coriander leaves and finely chop them, discarding the stalks.
- Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
- Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.
- Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.
- To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.
- Cut the orange in half and squeeze in the juice, catching any pips with your hand.
- Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.
- Add a tiny pinch of salt and pepper, then mix well with a fork.
- Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.
- Use oven gloves to remove the pittas from the oven, then serve with the zingy salad and some homemade houmous and let everyone stuff and build their own pittas.
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