CURRY CARROT SALAD

 

 

 

 

 

Serves – 4

Prep time – 30 minutes

Cooking time – 10 minutes

 

 

Ingredients

 

4-5 large carrots, cut into matchsticks (mandolin best)

150g pecan nuts

30g golden raisins

Half very thinly sliced red onion

30mm piece ginger, matchsticks

Tin washed chick peas

 

Tbs sesame seeds

Tsp nigella seeds

Juice n zest  1 lime and half orange

 

Dressing – 60ml olive oil

60ml maple syrup

30ml cider vinegar

2tbs dijon

Tbs curry paste

Half tsp grd cinnamon

 

Chopped parsley and flat bread to serve

 

Method

  1. Toss 150g pecan nuts in oil, season well, roast at 180c for approx. 8mins til nice and golden.
  2. Put the pecan nuts, 4-5 large carrots, grated, 30g golden raisins, Half very thinly sliced red onion, 30mm piece of ginger cut into matchsticks and a tin of washed chick peas in a bowl, season well.
  3. Add in Tbs sesame seeds, Tsp nigella seeds and Juice and zest 1 lime and half orange.
  4. Dressing – whisk together well, 60ml olive oil, 60ml maple syrup, 30ml cider vinegar, 2tbs Dijon, Tbs curry paste, Half tsp ground cinnamon.
  5. Toss into the salad
  6. Add a handful of chopped parsley, mix together well.
  7. Serve with flat bread.

 


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