Indian-Spiced Carrot Salad
Ready In: 1 hr 2 mins
Serves: 4
Ingredients
- 30 g sultanas
- 2 teaspoons cumin
- 1 tablespoon sesame seeds
- 4 carrots
- 3 tablespoons oil
- 1 tablespoon vinegar
- lemon juice
- 50 g almonds
- handful parsley
Directions
- 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 add to a large 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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