Carrots and Oranges in Brine Vinegar

Wring out the orange (1) and lemon.

Stir a salad dressing from vinegar, oil, orange and orange blossom water, sugar, juice of one lemon and the spices.

Peel the carrots and crisp them whole in bubbling salted water. Drain and cut hot into small pieces and mix on the spot with the salad dressing. Leave to stand in the refrigerator for at least 120 minutes.

Peel the orange (2), remove the white skin and fillet, i.e. cut into slices without the skin. Arrange orange fillets and carrot pieces together and garnish with finely chopped parsley.

Serving suggestion: Together with the lentil salad with coriander greens, arrange on plates end to end.

Tip: Always use aromatic spices to refine your dishes!

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