Indian-spiced carrot salad recipe
Ingredients
30g (11?4oz) sultanas
4 carrots. peeled and coarsely grated
2tsp cumin seeds
1tbsp sesame seeds
3tbsp hazelnut or olive oil
1tbsp sherry vinegar
lemon juice
50g (2oz) blanched toasted almonds. roughly chopped
small handful parsley or coriander
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 put in a 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.
