Carrot Salad - Jamie Oliver

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

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.

Carrot Salad

Drizzle a glug of 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!

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Jamie,Oliver,Recipe,Carrot,Salad,

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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