-
1
Preheat the oven to 130 C/250 F/gas 1/2.
-
2
Use a Y-shaped peeler to peel the carrots on a chopping board.
-
3
Pick the coriander leaves and finely chop them, discarding the stalks.
-
4
Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
-
5
Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.
-
6
Pop the pitas onto a baking tray and into the oven for a few minutes to warm through.
-
7
To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.
-
8
Cut the orange in half and squeeze in the juice, catching any pips with your hand.
-
9
Cut the lemons in half and squeeze in the juice from 1.5 lemons, then add 5 tablespoons of extra virgin olive oil.
-
10
Add a tiny pinch of salt and pepper, then mix well with a fork.
-
11
Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.
-
12
Use oven gloves to remove the pitas from the oven, then serve with the zingy salad and some homemade hummus and let everyone stuff and build their own pitas.
