Shlada al falfla hamra al khizzou Carrot and orange salad with paprika dressing

Serves 4–6
3 tbsp sesame seeds
3 or 4 generous handfuls of arugula or
lettuce leaves
1lb (450g) carrots, peeled and grated
2 oranges, peeled, bitter white pith
removed, and flesh cut into segments
juice of 1 lemon
30 fresh flat-leaf parsley leaves,
coarsely chopped
salt and freshly ground black pepper
Paprika dressing
1 tsp honey
¼ tsp salt
1 tbsp water
½ tsp paprika
1 tsp mustard
¼ cup extra virgin olive oil
1 tbsp red wine vinegar
freshly ground black pepper
1Roast the sesame seeds in a dry frying pan over medium-high heat for a few
minutes; take care they do not burn. Remove from the heat.
2Arrange the arugula in a bowl with the carrot and orange segments. Season
with salt and pepper. Squeeze the lemon juice over the top, and sprinkle
with the flat-leaf parsley.
3Place all the ingredients for the dressing in a glass jar with a tight-fitting lid,
add 1 tbsp water, and shake to blend thoroughly. Pour over the salad, and
garnish with the toasted sesame seeds.