Peppery fennel & carrot salad

Peppery fennel & carrot salad

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 6 as a side dish

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
87
protein
2g
carbs
6g
fat
6g
saturates
1g
fibre
3g
sugar
5g
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

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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.

Recipe from Good Food magazine, May 2006

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Comments

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beverley53's picture
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A nice, light and refreshing salad. A lovely accompaniment to an Indian meal, or any meal.

josie_atkinson's picture
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Really tasty salad. The cashew nuts add a lovely texture.

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