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Recipe by Cathryn Evans

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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.

Per serving

87 kcalories, protein 2g, carbohydrate 6g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.05 g

http://www.bbcgoodfood.com/recipes/2011/

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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

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Difficulty and servings

Serves 6 as a side dish

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian, Super healthy

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

Per serving

87 kcalories, protein 2g, carbohydrate 6g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.05 g

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