Winter salad

This is a simple winter salad I make if Im craving something fresh and crisp when salad greens are not readily available.

For the dressing, combine garlic, cumin seeds, lime juice, olive oil and 2 teaspoons sea salt in a mortar and pestle and pound until a coarse paste. Season with freshly ground black pepper. Set aside.
Cut carrot slices into thin matchsticks, then place in a bowl with the parsley and chopped hazelnuts. Pour dressing over the salad, then toss everything together with your hands until combined.
Transfer to a serving plate, sprinkle with cayenne, if using, and serve.

Source

400g each of orange, purple and white baby carrots, peeled, trimmed, very thinly sliced

1 firmly packed cup flat-leaf parsley, roughly chopped

1/2 cup toasted hazelnuts, roughly chopped

1 tbsp cayenne pepper

1 garlic clove, finely chopped

1 tsp cumin seeds

2 tbsp lime juice

2 tbsp extra virgin olive oil

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