Carrot and fennel salad

A beautiful complement of flavours with Middle Eastern or Indian dishes

INGREDIENTS

2 carrots (large)
2 large fennel
2tbsp peanuts (roughly chopped)
2tbsp olive oil
1tsp Bart nigella seeds
1/2 lemon (juice only)
2-3 tbsp green chilli pickle
CuisineIndian
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleGluten Free, Vegetarian, Vegan, Dairy Free, Healthy
OccasionsFood with Friends, Summer, Alfresco
CoursesSide dish
ServesServes 4
Cook Time5 Minutes
Prep Time5 minutes
Carrot Fennel Salad Nigella Seeds

METHOD

  1. Peel the carrots, cut them into thin sticks and place in a bowl. Quarter the fennel bulbs and slice thinly. Add to the carrot.
  2. Toast the nuts in a hot frying pan, stirring frequently until golden. Tip onto a plate.
  3. In the same pan, heat the oil and fry the seeds for about 30 seconds, until they begin to pop.
  4. Remove from the heat, allow to cool for a minute then stir in the lemon juice and pickle. Toss together with the vegetables in the bowl and sprinkle with nuts to serve.

Carrot and fennel salad

A beautiful complement of flavours with Middle Eastern or Indian dishes

2 carrots (large)
2 large fennel
2tbsp peanuts (roughly chopped)
2tbsp olive oil
1tsp Bart nigella seeds
1/2 lemon (juice only)
2-3 tbsp green chilli pickle
  1. Peel the carrots, cut them into thin sticks and place in a bowl. Quarter the fennel bulbs and slice thinly. Add to the carrot.
  2. Toast the nuts in a hot frying pan, stirring frequently until golden. Tip onto a plate.
  3. In the same pan, heat the oil and fry the seeds for about 30 seconds, until they begin to pop.
  4. Remove from the heat, allow to cool for a minute then stir in the lemon juice and pickle. Toss together with the vegetables in the bowl and sprinkle with nuts to serve.

Products Used

BART3088 JAR SMALL SPICE NIGELLA

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