I’m pulling a bunch of carrots a couple of times a week at the moment, and delicious they are too – sweet and jucy.

I love carrot salad, the simpler the better, but love to play with flavourings, depending on what else we are eating, and as the mood takes! Eaten on it’s own as a starter or alongside a noodle dish of stir fried veggies. I chop them into small batons, and then start adding the extras like roasted pine nuts or peanuts, and then comes the dressing

• Basic vinaigrette –
• 1 tbls of sunflower oil, 1/2 tbls lemon juice, 1 tsp french mustard
• 1 tbls sunflower oil, 1 tbls white wine vinegar, 1 tsp french mustard
• 1 tbls sunflower oil, 1 tbls red wine vinegar and a few drops of sesame oil

• Oriental style vinaigrette –
• 1 tbls sunflower oil, 1 tbls rice wine vinegar, 1 tbls toasted sesame seeds
• 1 tbls sunflower oil, 1 tbls rice wine vinegar, 1 tsp light soy sauce, a handful of fresh coriander roughly chopped, and some finely chopped chillies

• Slightly warm versions –
• Lightly cooked carrots with a cold dressing – lemon juice and chopped mint
• Or raw carrots with a warmed through dressing like soy sauce, garlic, ginger and chillies

• Herbs –
• Current favourites are roughly chopped flat leaf parsley, alongside a red-wine vinaigrette
• and finely chopped Dill with a white-wine vinaigrette

Endless possibilities, and never a dull bite