Peppery fennel & carrot salad
- Preparation and cooking time
- Serves 6 as a side dish
Savour the spicy Indian-tinged flavours of this fresh and light salad
- 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.