Redcurrant, carrot, orange and rose water salad

Summer

Sometimes I feel I cook by colours, or the sounds words make – drawn by a shade of red, a flower’s name, the iniquity of green. It’s got everything to do with harmony, but if I couldn’t see or hear it all, would it taste as good?

Serves 2

Ingredients

2–3 large carrots, peeled and coarsely grated
1 tbsp rose water
Juice and finely grated zest of 1 orange
100g (3½oz) redcurrants
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
A few dried rose petals, to garnish (optional)
A few marigold petals, to garnish (optional)

Method

Place the carrots in a bowl with the rose water, orange juice and zest, redcurrants and olive oil. Season with salt and pepper and tumble everything together. Leave to sit for 5–10 minutes to allow the flavours to mingle.

Heap the salad onto a platter or divide between two smaller plates and serve garnished with a scattering of rose petals and/or marigold petals, if you have them.

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