Grated carrot salad (Carottes râpées)

1. Peel the carrots and grate them into long, thin strands on the coarse side of a grater.

2. In a bowl, whisk the lemon juice with the olive oil, a pinch of sugar, salt and pepper into a dressing.

3. Toss the grated carrot thoroughly with the dressing.

4. Scatter with plenty of chopped parsley.

5. Let stand for at least 15-20 minutes so the carrot softens and absorbs the flavours.

6. Taste before serving and adjust the seasoning as needed.

Tip: Carottes râpées is a simple, refreshing classic of French bistros – fresh lemon juice and a touch of sugar make it lively. In a sweeter version, a little orange juice can go in too.