I told my best friend about this salad the other day and she suggested that I am an armchair food tourist.
She’s very right. The first time I ever left Australia was actually the day we moved to Singapore and while I have travelled around a lot of Aus, I haven’t travelled the world at all. Having a friendship group in Singapore that is made up of so many expats does mean that they are travelling a lot. Someone might be heading to Thailand for the week while some one else might be visiting their home in the UK. I don’t have the travel bug at all but I certainly love eating and cooking food from all over the world and if you named a country or continent, I could probably list the foods that I’d like to eat from there.
Things like adobo from the Philippines, Polish pierogis, British Yorkshire puddings, sour and fluffy Ethiopian injera and basically anything traditionally Mexican or Spanish. I couldn’t point out some of these places on a globe but I certainly know what I’d be eating if I went there!
I’m the kind of person that asks ‘how was your holiday? What did you eat?’
This carrot and rosewater salad definitely has a middle eastern feel to it and I normally serve it with some home made kofte, a tomato and red onion salad that’s jam packed with sumac and some store bought pita breads.
The rosewater taste in this is definitely less strong than some other things I have made before :)
The simple rosewater and lemon juice dressing gives the salad a nice hint of flavour without being overpowering.
I remove the seeds from the pomegranate by cutting it in half and then picking them out with my fingers. I’ve seen that wooden spoon bashing trick but the only thing that has ever achieved for me is a mess. With a bit of patience, it doesn’t take that long to do it with your fingers anyway.
Pomegranate seeds keep quite well in the fridge for 2-3 days after removing them from the whole pomegranate. Use them in another salad or dish, or follow my lead and sprinkle them over your cereal or porridge. Yum!
Grate your carrots using a box grater or a microplane. I have just finely cut up the carrot before but grating it means some of the carrot juice is released and it forms part of the dressing.
I leave the herbs whole in this salad. They break down a little once sitting in the dressing so it’s not like you are chewing on rabbit food.
Carrot and Rosewater Salad with Pomegranate
Ingredients – Serves 4 as a side salad
- 3 cups of grated carrot. You will need to grate about 2 big carrots
- The arils (seeds) from half of a pomegranate
- 1 small red onion, peeled and finely sliced
- ½ cup of picked parsley leaves
- ½ cup of mint leaves
- ¼ cup of dried currants or sultanas
- 2/3 tsp of rosewater
- 2 tbs lemon juice
- 1 tsp extra virgin olive oil
- 1/3 cup of pistachios
- In a medium bowl, stir together all of the ingredients except for the pistachios.
- Season with salt and pepper.
- Let the salad sit aside in it’s dressing for at least 15 minutes before serving. I always let mine sit for about half an hour.
- Stir through the pistachios just before serving. Great served with BBQ meats or kofte.
- This salad actually keeps really well in the fridge for up to 2 days after making it. The lemon keeps the carrot from going brown and the flavours develop even more.