Peppery fennel & carrot salad

10-30 minutes 200 kcal or less bbc good food carrot carrots fennel bulb fennel bulbs indian indian recipe indian salad lemon lemons mains mustard seed mustard seeds peanut peanuts quick salad under 10 minutes

N/A

Serves 6 as a side dish

Source

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

Method

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.