Curried Carrot and Grain Salad with Lime Pickle Dressing
Ingredients
500g carrots, halved lengthways (or cut into batons if large)
2 tsp nigella seeds
1 tsp Kashmiri chilli or mild chilli powder
1 tsp ground turmeric
2 tsp garam masala
4 tbsp olive oil
35g lime pickle
1 heaped tsp soft brown sugar
2 (250g) pouches microwave rice and grains
½ lemon, juiced
100g roasted cashews, roughly chopped
15g fresh mint, leaves picked and finely chopped (some kept whole, to garnish)
½ cucumber, halved lengthways, seeds scraped out, then sliced
4 servings
Calories~700 kcal
Protein~14 g
Carbs~85 g
Fat~34 g
Fiber~9 g
Sugar~15 g
Total recipe
Calories~2,800 kcal
Protein~55 g
Carbs~340 g
Fat~135 g
Fiber~35 g
Sugar~60 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the carrots with the nigella seeds, chilli, turmeric, garam masala, 1 tbsp olive oil and a pinch of salt. Roast for 20 mins until tender and golden. Remove and leave to cool.
Step 2
Meanwhile, for the dressing, blitz the lime pickle, soft brown sugar and 2 tbsp olive oil in a high-speed blender with 100ml water until smooth; season to taste.
Step 3
Empty the grain pouches into a bowl and mix with the remaining 1 tbsp olive oil, the lemon juice, cashews and chopped mint. Top with the roasted carrots, sliced cucumber and reserved whole mint leaves. Add the dressing just before eating. The salad and dressing will keep chilled for up to 5 days.
