carrot salsa

We’re all feeling a little desiccated and wilted in Melbourne, like 3 day old tulips in a quarter-full vase.  We’re actually experiencing a proper summer where the temperatures remain above 30⁰ C for days and days on end.  This not usual for our town where we’re languishing  in sleeveless tops for 2 days followed by an extreme cool change and we’re back to entombing ourselves in pashminas and peacoats.    Because we pride ourselves on being tres chic….Well, nothing screams more tres chic than an elegant summer salad.  This recipe for a very modern, light carrot salsa is from a distinctly un-chic  tome, The Cooking Book, which is furnished with 1000 recipes including coronation chicken rolls and couscous royale.   But don't let that put you off.  When I served this recently at a matinee, it was greeted with much fervour!  Serves 6.

5 large carrots, peeled and grated

1 red onion, finely sliced

2 garlic cloves, finely sliced

Juice of ½ lemon

2 tbs pomegranate molasses

Handful of coarsely chopped mint

Handful of coarsely chopped parsley

 ¼ cup light olive oil/ vegetable oil

100g toasted pepitas

 Just combine all ingredients excluding pepitas, cover and set aside for at least an hour (overnight would be sensational)for flavours to develop.  Season to taste with salt and pepper.  Add pepitas just before serving.