Carrot and apple salad with caraway seeds

Well I am back in sunny Australia. What a massive contrast to the beautiful bleak wintery English countryside! I have to say I loved wrapping up in boots, scarves and lots of jumpers and eating stews and soups. Those hearty dishes couldn't be further from my mind right now. Its boiling hot here and all I can think about is salad.

After days of eating the same green salad, I thought I should get a bit more inventive. I adore raw carrots - the texture and the taste - they are packed full of fibre and antioxidants but contain few kJ (like most veg). This is exactly what I need after a bit of excessive eating over Christmas. The salad takes five minutes to make and is a good addition to a mezze plate alongside hummus, falafel and pita bread.

Serves 4 as a side dish

• 2 large carrots, grated
• 1 green apple, grated
• 1 clove garlic, finely chopped
• 1 tbsp of dry fried caraway seeds
• 1 tbsp of chopped mint
• 1 tbsp of chopped parlsey
• 1 tsp of chilli flakes
• Salt and pepper
• 2 tbsp of lemon juice
• 2 tbsp of extra virgin olive oil

Whisk together the olive oil and lemon juice with a pinch of salt and set aside.

Mix together all other ingredients and season. When ready to serve, toss the salad with the olive oil and lemon juice.