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Peppery fennel & carrot salad

Peppery fennel & carrot salad

A star rating of 4.9 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a side dish

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal87
fat6g
saturates1g
carbs6g
sugars5g
fibre3g
protein2g
low insalt0.05g
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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

Method

  • STEP 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.

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.9 out of 5.8 ratings
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