Peppery fennel & carrot salad
Savour the spicy Indian-tinged flavours of this fresh and light salad
- Prep: 5 mins
Cook: 5 mins
- Serves 6 as a side dish
- Easy
Ingredients
- 2 large carrots, cut into thin sticks or grated
- 2 large fennel bulbs, quartered and thinly sliced
- handful peanut or cashew nuts, chopped
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp nigella or black onion seeds (optional)
- juice 1 lemon or lime
Method
-
Tip the carrots and fennel into a salad bowl. Toast the nuts
in a hot frying pan for 3-5 mins until golden, then tip onto a plate.
In the same pan, heat the oil and fry the mustard and nigella or black
onion seeds, if using, until they begin to pop – about 30 secs. Pour
in the lemon or lime juice and mix together to make a dressing.
Toss together with the vegetables in the bowl, then sprinkle
with nuts to serve.
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