Salade
This healthy French classic is a great mix of crunchy, sweet and sour, and an excellent side dish. It’s equally ideal for a picnic because you can dress it before you leave and the carrots never go soggy, or a wonderful pre-prepare for a lunch party.  For an injection of colour and sweetness, you could finely grate some beetroot. 

Carottes Rapees a la Coriandre et aux grains (Grated carrots with coriander and seeds) -  San Tropez

INGREDIENTS:    ​

• 200g (about 5) grated carrots
• bunch fresh coriander
• 2 tbsp sunflower seeds
• 1 tsp poppy seeds

For the Dressing:

• 2 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• sea salt and black pepper 

​METHOD:
Method:

1. Mix together all the dressing ingredients, season with salt and pepper and set aside.
2. Top and tail the carrots, then grate them and place in a serving bowl.
3. Roughly chop the coriander, add the to the bowl along with the seeds and toss with the dressing. Taste to check the seasoning and serve.

 
Recipe adapted from Nina St Tropez – recipes from the South Of France.