Name: Sesame and Aleppo carrot râpée
Ingredients: 3 tbsp apple cider vinegar; 2 tbsp olive oil; 1 tbsp honey; 1 tsp Dijon mustard; 2 tsp sesame oil; 1 ½ tbsp tahini; 2 tsp Aleppo chilli flakes; 400g carrots, peeled and coarsely grated; 10g chives, finely chopped; 10g basil leaves, roughly torn; 45g toasted sesame seeds; Fine sea salt

Easy

Serves 4

Prep 10 min

Râpée is a classic French grated carrot salad - the kind you find in every charcuterie and school canteen in France, usually alongside a salade niçoise and a slice of pâté. This version uses three types of sesame (oil, tahini and seeds) to bring a nuttiness to the dressing, and Aleppo for a little heat. Make it ahead if you can; it absorbs the dressing as it sits and gets better for it.

Ingredients

3 tbsp	apple cider vinegar
2 tbsp	olive oil
1 tbsp	honey
1 tsp	Dijon mustard
2 tsp	sesame oil
1 ½ tbsp	tahini
2 tsp	Aleppo chilli flakes
400g	carrots, peeled and coarsely grated
10g	chives, finely chopped
10g	basil leaves, roughly torn
45g	toasted sesame seeds
	Fine sea salt

Method

1. In a large mixing bowl whisk together the first 7 ingredients, along with ½ teaspoon of salt. Add the carrots, chives, basil and sesame seeds and toss to combine.