PEPPERY FENNEL & CARROT SALAD

Peppery fennel & carrot salad image

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

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Yield Serves 6 as a side dish

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium