Carrot and citrus salad

We are currently well into the month of Ramadan, the Muslim religion’s holiest month of the year. As expats here in Saudi Arabia we get great insight into the meaning of this period and how it is observed and celebrated in the Kingdom.

It is a time for contemplation, peace, self-denial and giving. During Ramadan, Muslims around the world take part in this annual spiritual cleanse, where in addition to abstaining from eating and drinking during daylight hours, they also take extra effort to perform good deeds, guard against ill speech, offer charity and reach out to family members.  

Fasting is one of the five pillars of Islam – compulsory for every healthy adult to partake in. It is often a great chance to break those bad habits: smoking, caffeine and sugar dependence. However in hand with this, Ramadan has the character of a festival and come sunset the iftar meal is served to mark the end of the daylong fast. It is a time of togetherness, shared by families and friends. Dates and water break the fast, followed by a main meal of tempting Ramadan specialties.

After a day of fasting it is important not to shock the stomach with abundant amount of rich food, so iftar usually consists of a few snacks to start such as samosas, hearty soups with lentils or bulgar wheat, flavourful salads and traditional dishes of meat and rice. 

The following recipe is for a tasty and refreshing salad that is light on the stomach, while packing a flavour punch and hit of sweetness often so badly needed after a day of fasting. It works as a great accompaniment to roast meats, particularly lamb, or stands on its own as a worth starter.

Carrot citrus salad

• 6 large carrots – grated

• About 10 dates – pitted and chopped

• 2 oranges

• Small handful of coriander – chopped

• 2 tbsp lemon juice

• Juice of 2 oranges – you want about ¼ cup/60ml

• 2 tbsp olive oil

• ½ tsp cinnamon

• Salt to taste

Mix the grated carrot and dates in a bowl. Make a dressing from the lemon juice, orange juice, olive oil, cinnamon and salt by combining and whisking well (or pop in a jar and give it a good shake). Add into the carrot and dates and mix well. 

Remove the peel and pith from the oranges and slice into segments, catching the escaping juice in your bowl of carrots. Mix the orange pieces with your carrot mixture. Sprinkle over the coriander and you are good to go. This salad keeps well for a good few hours so can be made in advance.