Indian-spiced carrot salad recipe

16 ratings Rate
  • Serves 4
  • 20 mins, plus soaking
  • 234 calories / serving
  • Healthy
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Indian spiced carrot salad (h)

This colourful salad is the ideal barbecue side and combines grated carrot with sultanas, almonds and toasted sesame seeds.

Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped.

Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 minutes until golden. Leave to cool slightly, then put in a serving bowl with the grated carrots. Add the remaining ingredients and toss to combine.

Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving.

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  • Ingredients

  • 30g (11⁄4oz) sultanas
  • 4 carrots, peeled and coarsely grated
  • 2tsp cumin seeds
  • 1tbsp sesame seeds
  • 3tbsp hazelnut or olive oil
  • 1tbsp sherry vinegar
  • lemon juice
  • 50g (2oz) blanched toasted almonds, roughly chopped
  • small handful parsley or coriander
  • Energy 970kj 234kcal 12%
  • Fat 18g 25%
  • Saturates 2g 11%
  • Sugars 15g 16%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 15.7g Protein 4.2g Fibre 5.8g

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