Peppery fennel & carrot salad
Savour the spicy Indian-tinged flavours of this fresh and light salad
Difficulty and servings
Serves 6 as a side dish
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian, Super healthy
- 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, sugar 5g, salt 0.05 g
Recipe from Good Food magazine, May 2006.
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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, sugar 5g, salt 0.05 g
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28 January 2012
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20 April 2013
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