Carrot and apple salad
A recipe from my mother. The genius part of this salad is the sweetened lemon juice, which gives a mouth-filling juiciness to the whole dish. I can eat a mountain of this, it’s fantastic – and my son even begs for me to make it, which I can say without understatement is unusual for a vegetable-based dish.
Serves 4 (or perhaps one of me)
2 large carrots
4 small apples
2 tbsp boiling water
Finely grate the carrots and apples and place in a serving bowl. In a small cup, place the sugar and boiling water. Stir until the sugar has dissolved, then add the squeezed juice of the lemon. Mix together, then pour over the grated carrot and apple and stir until all is well combined.