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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
  • Serves 6 as a side dish
  • Easy
  • Calories 87
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 5
  • Protein 2
  • Fat 6
  • Fibre 3
  • Salt 0.05

Nutrition per serving

  • Calories 87
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 5
  • Protein 2
  • Fat 6
  • Fibre 3
  • Salt 0.05

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

  1. 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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