Fennel and carrot salad

Summary

Yield
Servings
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Description

Savour the spicy Indian-tinged flavours of this fresh and light salad

Ingredients

4
carrots (grated)
2
fennel bulb (quartered and thinly sliced)
1⁄2 c
cashews or peanuts
2 T
olive oil
1 t
mustard seeds
1 t
black onion seeds (optional)
1
lime (juiced)

Instructions

Notes

  1. Tip the carrots and fennel into a salad bowl
  2. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate.
  3. 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.
  4. Pour in the lemon or lime juice and mix together to make a dressing.
  5. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.