8 large unpeeled carrots
2 tbsp roasted and chopped fennel seeds
1 tbsp dried oregano
1 cup chopped mint
1 lemon, juiced
60ml of sherry vinegar
100ml evoo
1 tsp parsley and garlic
Salt to taste
  1. Cook the carrots on steam heat at 175°C until tender.
  2. Remove from heat and cool.
  3. Using a knife, peel the carrots by slicing the skin off lengthways in 5 equal strips. Cut in 1cm slices – the carrots should have a pentagonal shape when sliced.
  4. Combine with remaining ingredients.
  5. Season.