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
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.