Page title and description
Spicy carrots
This easy, punchy salad is based around something we served one Curry Wednesday in the staff canteen. It's a great way to use up all the ends of spices that you have ground for your main curry – you needn't stick to cumin. You could also eat this as a light lunch with a few torn leaves of mint and creamy feta cheese crumbled over the top. Try toasted pittas and hummus on the side.
Ingredients
- 3-4 carrots
- 1 small red onion, finely sliced
- ¼ celeriac or 1 parsnip or 1 small beetroot, or a mixture of all
- ½ tsp poppy seeds
- 1 tsp black onion seeds
- ½ tsp cumin seeds, toasted and ground
- 1.5cm fresh ginger, peeled and grated
- 2 tbsp veg oil
- ½ tbsp brown sugar
- 1-2 tbsp lemon or lime juice
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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Step 1
Grate the carrots and any other root veg and mix all ingredients.
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Step 2
Add lemon or lime juice, sugar and salt and pepper to season bit by bit to taste.