Cauliflower, egg & potato curry
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Peppery fennel & carrot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side dish
Skip to ingredients
- 2 large carrotscut into thin sticks or grated
- 2 large fennel bulbsquartered and thinly sliced
- handful peanutor cashew nuts, chopped
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp nigella or black onionseeds (optional)
- juice 1 lemonor lime
Nutrition: per serving
- kcal87
- fat6g
- saturates1g
- carbs6g
- sugars5g
- fibre3g
- protein2g
- salt0.05glow
Method
step 1
Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.
