Here is a lovely salad recipe donated from a CSA member Ingredients 1 garlic clove, crushed 1/4 tsp each ground cinnamon, cumin and paprika 60ml (1/4 cup) olive oil 1 tsp white wine vinegar 1 tsp honey 1/2 lemon, juiced 4 largish carrots, peeled, thinly sliced however you like (I halve carrots and then slice lengthwise for appearance) 10 radishes, thinly sliced 2 tbsp chopped flat-leaf parsley 1 tsp orange flower water*

Method 1. Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside. 2. Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature. 3. To serve, toss in the radish and parsley and drizzle with orange flower water

Notes I didn’t have any orange water flower so just omitted it. I also varied the quantity of radishes to my preferences – as long as there is an even balance of the vegetables in the salad I think it works.

Served with Nikki Fisher’s Beetroot, Rocket, Walnut and Persian Feta Salad and Spinach and Feta Triangles. The combination of flavours was gorgeous!