Serves 4-6

3 tablespoons sesame seeds
3 or 4 generous handfuls of rocket or lettuce leaves
500g (1lb 2oz) carrots, peeled and grated
2 oranges, peeled, pith removed, and flesh cut into segments
juice of 1 lemon
30 fresh flat-leaf parsley leaves, roughly chopped
salt and freshly ground black pepper

Paprika dressing
1 teaspoon honey
1/4 teaspooon salt
1 tablespoon water
1/2 teaspoon paprika
1 teaspoon mustard
60 ml (2 fl oz) extra virgin olive oil
1 tablespoon red wine vinegar
freshly ground black pepper

Roast the sesame seeds in a dry frying pan over a medium-high heat for a few minutes;  take care they do not scorch.  Remove from the heat.

Arrange the rocket in a bowl with the carrot and orange segments.  Season with salt and pepper.  Squeeze the lemon juice over the top, and scatter

Put all the ingredients for the dressing in a glass jar with a secure-fitting lid, add 1 tablespoon water, and shake to combine thoroughly.  Pour over the top of the carrot salad and garnish with the toasted sesame seeds.

From Street Food by Tom Kime
Dorling Kindersley

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