Carrot salad with grapefruit and orange flower water

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This wonderful recipe originates from Nigel Slater's 30 Minute Cook recipe ISBN 978-0141029528

Ingredients

• 450 g carrots
• The juice from one pink grapfruit
• 2 tablespoons orange flower water
• A pinch of fine sea salt
• A pinch of icing sugar

Method

1. Top, tail and peel the carrots
2. Grate them coarsely - a food processor is good for this
3. Add a pinch of salt and a pinch of icing sugar to the grated carrots and toss them in the grapefruit juice
4. Chill for 45 minutes and serve.

Chef's notes

If you don't have icing sugar, crush a little granulated sugar in a mortar and pestle or even between two spoons