Mulvarra House | Workshop and Retreat Centre St Mullins

Spicy carrot salad

Ingredients

  • 500 gr carrots, peeled and cut in half lengthways and into 3 cm pieces
  • olive or coconut oil
  • 1 tbsp honey (or agave)
  • 2 tsp mustard seeds
  • 1 tsp nigella seeds (or cumin seeds)
  • ½ cucumber, peeled into ribbons
  • 4 ripe tomatoes, roughly chopped
  • 1 small onion, finely sliced
  • 1 large red chili, finely chopped
  • sea salt
  • 1 lime
  • 100 gr cashew nuts
  • 1 onion, finely chopped
  • 1 tsp turmeric
  • optional: 20 curry leaves

METHOD

This is an amazing Anna Jones salad recipe. Lovely Indian flavours and great freshness from the cucumber and tomatoes. Yes, there is quite a bit of chopping involved, but you have a lovely salad on the table in just over half an hour. Also perfect as a light dinner with homemade flatbreads and some grains.

Serves 4
Vegetarian and vegan (if you use agave syrup instead of honey)

  • Preheat the oven to 200℃.
  • Put the carrots into a roasting tray and add a drizzle of oil and the honey. Scatter over mustard and nigella seeds.
  • Roast in the oven for half an hour.
  • In a bowl, mix cucumber, tomatoes, red onion and chilli. Toss with a little oil and a good pinch of salt and squeeze over the lime.
  • Heat a little oil in a frying pan, add the curry leaves if using and the turmeric. Mix for a minute or so. Add the onion, fry for a couple of minutes, then add the cashews. Fry until nuts are toasted.
  • Add carrots to the bowl of cucumber and tomatoes
  • Serve on a bit platter, scatter over the cashew mix and some coriander, more chilli and more lime if you like. 

Ingredients

  • 500 gr carrots, peeled and cut in half lengthways and into 3 cm pieces
  • olive or coconut oil
  • 1 tbsp honey (or agave)
  • 2 tsp mustard seeds
  • 1 tsp nigella seeds (or cumin seeds)
  • ½ cucumber, peeled into ribbons
  • 4 ripe tomatoes, roughly chopped
  • 1 small onion, finely sliced
  • 1 large red chili, finely chopped
  • sea salt
  • 1 lime
  • 100 gr cashew nuts
  • 1 onion, finely chopped
  • 1 tsp turmeric
  • optional: 20 curry leaves

METHOD

This is an amazing Anna Jones salad recipe. Lovely Indian flavours and great freshness from the cucumber and tomatoes. Yes, there is quite a bit of chopping involved, but you have a lovely salad on the table in just over half an hour. Also perfect as a light dinner with homemade flatbreads and some grains.

Serves 4
Vegetarian and vegan (if you use agave syrup instead of honey)

  • Preheat the oven to 200℃.
  • Put the carrots into a roasting tray and add a drizzle of oil and the honey. Scatter over mustard and nigella seeds.
  • Roast in the oven for half an hour.
  • In a bowl, mix cucumber, tomatoes, red onion and chilli. Toss with a little oil and a good pinch of salt and squeeze over the lime.
  • Heat a little oil in a frying pan, add the curry leaves if using and the turmeric. Mix for a minute or so. Add the onion, fry for a couple of minutes, then add the cashews. Fry until nuts are toasted.
  • Add carrots to the bowl of cucumber and tomatoes
  • Serve on a bit platter, scatter over the cashew mix and some coriander, more chilli and more lime if you like.