Recipe courtesy of Riverford.
A satisfying, fresh vegetarian salad of grated carrots with a crunch of nuts and seeds, sweetness from the sultanas and a sharp lemon and cumin dressing. You don’t need to be too precise about the quantities – just taste as you go along.
Ingredients
- 1 bunch carrots
- 1 handful pumpkin seeds
- 2 tsp cumin seeds
- 1 handful flaked almonds
- 1 handful sultanas
- Juice of 1 orange or lemon
- 3-4 tbsp olive oil
- Sugar
- Salt & pepper
Method
- Scrub or peel the carrots and grate them.
- Toast the pumpkin seeds, cumin and almonds in a heavy-based frying pan until golden brown.
- Add to a bowl with the grated carrot, sultanas, juice and oil and mix well.
- Season with salt, pepper and sugar to taste. You may want a little more lemon or oil too.
