Indian organic carrot, cashew and toasted seed salad
Crunchy, nutty, spicy and delicious! This salad will be a new favourite in your recipe repertoire.
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
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.
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.
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.
| Per 100g (recipe) | Per serving 251g | RI (%) per 100g (recipe) | RI (%) per serving | |
| Energy KJ | 475 | 1191 | 6% | 14% |
| Calories Kcal | 114 | 286 | 6% | 14% |
| Fat | 6.6g | 17g | 9% | 24% |
| Of which saturates | 1g | 2.4g | 5% | 12% |
| Carbohydrate | 9.9g | 25g | 4% | 10% |
| Of which Sugars | 8.3g | 21g | 9% | 23% |
| Fibre | 1.6g | 4g | 6% | 16% |
| Protein | 2.9g | 7.2g | 6% | 14% |
| Salt | 0.12g | 0.31g | 2% | 5% |