During my years of living in Israel, I became acquainted with this simple yet tantalising cooked carrot salad. It is quick, simple, colourful, full of flavour, and goes with any meal, whether vegetarian, vegan, fish or meat. Carrots are a rich source of Beta-Carotene a precursor to Vitamin A, Biotin, Vitamin B6, potassium and Vitamin K1.

No matter the season, I love that combination of conventional raw ingredients with some warm roast veggies and a protein source to give the salad the heft of a meal and longer satiety.