Spicy Carrot Salad
Recipe By Angie Boyer

    Ingredients

  • 1 tbsp Yorkshire Rapeseed Oil with Chilli and Spice
  • Dash Yorkshire Rapeseed Oil with Garlic
  • 1/2lb carrots, peeled & grated
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tbsp lemon juice
  • Salt to taste

Method

Heat the oils in a wok or frying pan. Add mustard seeds + cumin seeds, stir and remove from heat immediately they start to pop.
Stir in turmeric, salt + lemon juice.
Add grated carrots, mix well and serve.

Serve as a starter or as a side dish to curries.

Suitable for vegetarians.

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