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Indian organic carrot, cashew and toasted seed salad

Crunchy, nutty, spicy and delicious! This salad will be a new favourite in your recipe repertoire.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Serves 4

Ingredients

  • 250 g British organic carrots, peeled and grated
  • 1 eating apple, cored and chopped
  • 1/4 cucumber, chopped
  • 2 celery sticks, chopped
  • 50 g raisins or sultanas
  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame oil or olive oil
  • 50 g plain cashew nuts
  • 1 tsp cumin seeds
  • 30 g mixed seeds (pumpkin, sunflower, sesame and linseed)

Dressing

  • 125 g low fat plain yogurt
  • 1/2 tsp ground turmeric
  • Pinch of salt and freshly ground black pepper
  • Coriander or flat leaf parsley, to garnish

Instructions

  1. Put the grated organic carrots into a salad bowl and add the apple, cucumber and celery with the raisins or sultanas. Stir in the lemon juice and sesame oil or olive oil.

  2. Heat a non-stick frying pan over a medium-high heat and add the nuts and seeds, stirring them to toast for 3-4 minutes to bring out their flavour. Cool, then add them to the salad bowl and toss them through.

  3. For the dressing, mix together the yogurt and turmeric with a pinch of salt and pepper. Serve with the salad and garnish with coriander or flat leaf parsley.

Recipe Notes

Cook’s tip: Add some finely shredded kale or cabbage to go towards your 5-a-day intake. Use organic ingredients where possible.