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Print Spicy carrots

This easy, punchy salad is based around something we served one Curry Wednesday in the staff canteen. It's a great way to use up all the ends of spices that you have ground for your main curry – you needn't stick to cumin. You could also eat this as a light lunch with a few torn leaves of mint and creamy feta cheese crumbled over the top. Try toasted pittas and hummus on the side.

Ingredients

  • 3-4 carrots
  • 1 small red onion, finely sliced
  • ¼ celeriac or 1 parsnip or 1 small beetroot, or a mixture of all
  • ½ tsp poppy seeds
  • 1 tsp black onion seeds
  • ½ tsp cumin seeds, toasted & ground
  • 1.5cm fresh ginger, peeled & grated
  • 2 tbsp veg oil
  • ½ tbsp brown sugar
  • 1-2 tbsp lemon or lime juice
  • Salt & pepper

Method

  1. Grate the carrots and any other root veg and mix all ingredients.
  2. Add lemon or lime juice, sugar and salt and pepper to season bit by bit to taste.
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