Crunchy Carrot Pitas

Directions

1. 1
   Preheat the oven to 130 C/250 F/gas 1/2.
2. 2
   Use a Y-shaped peeler to peel the carrots on a chopping board.
3. 3
   Pick the coriander leaves and finely chop them, discarding the stalks.
4. 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. 5
   Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.
6. 6
   Pop the pitas onto a baking tray and into the oven for a few minutes to warm through.
7. 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. 8
   Cut the orange in half and squeeze in the juice, catching any pips with your hand.
9. 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. 10
    Add a tiny pinch of salt and pepper, then mix well with a fork.
11. 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. 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.