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.