Carrot Salad - Jamie Oliver

Carrot salad is so simple to make and goes well served with Jamie's Rogan Josh from his 30-minute meals book.

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It's such a brilliant book and if you haven't got a copy then you must be buying it immediately!

Carrot and Coriander Salad Jamie Oliver

From Jamie's 30 Minute Meals Book

Ingredients

• a handful of flaked almonds

• 5 or 6 carrots

• 1 fresh red chilli

• bunch of fresh coriander

• 2cm piece of fresh ginger

• 1 lemon

Method

Toast the almonds in a small pan on medium heat, tossing occasionally until golden. Tip into a small bowl and wash and trim the carrots.

Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed).

Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed).

Add the grated ginger and tip the lot into a serving bowl.

Drizzle a little extra virgin olive oil over the salad and add a pinch of salt.

Finely grate in a little lemon zest, then add a good squeeze of lemon juice and toss well.

Sprinkle over the toasted almonds and half of the reserved coriander leaves and that's it. Job done!

Serve with any hot and spicy Indian curry

• Spicy beef curry

• Chicken curry

• Leftover turkey curry

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

carrot salad, carrot and coriander salad, Jamie Oliver,

salad,side

English

Yield: 2-4

Author: Jamie Oliver

Carrot Salad - Jamie Oliver

This can be served with whatever you fancy, it doesn't have to be only served with curry as Jamie did.

Prep time: 3 MinCook time: 2 MinTotal time: 5 Min

Ingredients

• a handful of flaked almonds
• 5 or 6 carrots
• 1 fresh red chilli
• fresh coriander - leaves only
• 2cm piece of fresh ginger - very finely grated
• 1 lemon

Instructions

1. Toast the almonds in a small pan on medium heat, tossing occasionally until golden.
2. Tip them into a small bowl then wash, and trim the carrots.
3. Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed).
4. Add the grated ginger and tip the lot into a serving bowl.

Carrot salad

1. Drizzle a glug of extra virgin olive oil over the salad and add a pinch of salt.
2. Finely grate in a little lemon zest, then add a good squeeze of lemon juice and toss well.
3. Sprinkle over the toasted almonds and some chopped coriander leaves.

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