Spring colour salad

by Ed Halmagyi


  • 2 large carrots, peeled and chopped
  • ⅓ cup extra virgin olive oil
  • salt flakes and freshly-milled black pepper
  • 2 lemons
  • 1 Telegraph cucumber
  • 1½ cups frisee leaves
  • 1 orange
  • 1½ tsp red wine vinegar
  • ½ tsp brown sugar
  • ½ bunch dill sprigs
  • 1 cup edible flowers
  • 1 eschalot, finely sliced
  • 1 long red chilli, seeded and finely diced


1 Steam the carrot pieces over a saucepan of simmering water until very tender, then purée with a stick blender using just enough olive oil to achieve a soft consistency (about ¼ cup). Mix in the finely-grated zest of 1 lemon and season with salt and pepper.
2 Use a peeler to shave the cucumber into fine ribbons. Pick the frisee leaves. Peel, segment and dice the lemons and orange, then mix with the cucumber and fries and toss with 1 Tbsp of the remaining olive oil, the vinegar and sugar. Season lightly with salt and pepper.
3 Spread carrot sauce on plates decoratively, then top with a ring of the frisee mixture. Scatter the dill, flowers, eschalot and chilli on top, then serve.

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