Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb (scant) maincrop carrots
3 sm Oranges
Fresh ginger root
1 sm Garlic clove
1 oz Walnut kernals
1 sm Bunch of mint
1 ts Honey
1 ts Lemon juice
Olive oil

First make the dressing. Finely grate the zest of 1 orange into a
bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive
oil. Peel 1/2 inch or so of ginger and chop it as finely as possible;
then crush the small garlic clove. Add both these ingredients to the
bowl with a little salt and pepper. Mix well then push 2 sprigs of
mint into the liquid. Scrub and scrape the carrots, or peel them if
you insist, then grate them coarsely and add to the dressing. Peel
the remaining 2 oranges and cut into segments; be ruthless about
cutting away all traces of pith and the membrane that divides one
segment from the next. Remove pips (seeds) with the tip of a knife
and add the oranges to the salad bowl. Mix all the ingredients
together gently, then cover the salad and set it aside for 2 hours or
a little longer to allow flavours to blend and develop. Close to
serving time, remove and discard the tired sprigs of mint, stir in
the walnuts and scatter with fresh torn mint leaves.

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