In winter time especially I find myself defaulting to a cheese toastie for a workday lunch – it's substantial, comforting and easy. But it doesn't really offer all those vitamins and minerals that something involving fresh produce might.

Then I came across this simple but utterly delicious carrot salad in the pages of my current obsession: The Art of Simple Food by Alice Waters. Winter is a good time for carrots, so I just grate a few when I'm making a sandwich and feel very pleased with myself for having a salad on the side. It stores well too so if you're peeling carrots for dinner make this while you're at it and take it to work the following day.

Alice Waters' Carrot Salad

  • 400g carrots, peeled, topped and tailed
  • Sea salt flakes and freshly ground pepper
  • Handful chopped flat-leaf parsley

    • For the Dressing:

  • 1 tsp red wine vinegar
  • 2 tsp fresh lemon juice
  • Quarter cup extra-virgin olive oil

    • Method
    Grate the carrots on an ordinary box grater and whisk together the dressing ingredients. Toss the carrots and parsley with the dressing and season well.