Carrot Salad from Jamie Oliver 30 Minute Meals

It's so simple to make goes well served with Jamie's Rogan Josh from the same book.

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

Carrot Salad from Jamie's 30 Minute Meals
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), the top third of a bunch of coriander and a peeled 2cm piece of ginger. Tip 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.

Jamie Oliver,Recipe,Carrot,Salad,

Jamie Oliver,Recipe,Salad

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 Mcook time: 2 Mtotal time: 5 M

ingredients:

• an handful of flaked almonds
• 5 or 6 carrots
• 1 fresh red chilli
• bunch of fresh coriander
• 2cm piece of fresh ginger
• 1 lemon

instructions:

How to cook Carrot Salad - Jamie Oliver

1. 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.
2. Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed), the top third of a bunch of coriander and a peeled 2cm piece of ginger. Tip into a serving bowl.
3. Carrot Salad:
4. 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.
5. Sprinkle over the toasted almonds and half of the reserved coriander leaves.

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