Carrot loaf

1. Preheat the oven to 180° C (350° F) 
2. In a salad bowl, combine the flour and baking powder. Mix in the whole eggs, oil and orange juice (you can do this in a food processor). Season with salt and pepper. 
3. Add the cheese, cooked carrots and nuts; correct the seasoning. 
   Oil and flour the loaf pans and fill 3/4 full. 
4. Brush the tops of the loaves with a little milk to help them brown. 
5. Bake for 25 minutes until a knife tip inserted into the center comes out clean. Turn out of the pans and let cook to lukewarm.

Salad

1. Peel the oranges, removing all the pith and membranes to obtain suprêmes (skinless segments). Do this over a bowl to collect all the juice. 
2. Make the vinaigrette by combining the orange juice, olive oil, salt and pepper. 
3. Wash, pick over and dry the lamb's lettuce. Combine the salad, orange suprêmes and vinaigrette. 
4. Serve with the warm or cold mini carrot loaves. 

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Collaboration: Canetti Conseil. Photo : Julie Mechali. Styling: Isabelle Guerre. Shopping  Guy Degrenne.