Peppery fennel & carrot salad

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

  • Prep:5 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 87
  • fat 6g
  • saturates 1g
  • carbs 6g
  • sugars 5g
  • fibre 3g
  • protein 2g
  • salt 0.05g


  • 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


  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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