Name: Peppery fennel & carrot salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 6 as a side dish
Cuisine: Indian
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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Peppery fennel & carrot salad

Peppery fennel & carrot salad

Cathryn Evans

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Serves 6 as a side dish

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.9 out of 5.10 ratingsRate

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

Healthy

Vegetarian

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Complete the dish

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Cauliflower, egg & potato curry

A star rating of 4.6 out of 5.134 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal87
fat6g
saturates1g
carbs6g
sugars5g
fibre3g
protein2g
salt0.05g

low

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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A star rating of 4.9 out of 5.10 ratings

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