Carrot Salad from Jamie's 30 Minute Meals

Grated carrot salad with flaked almonds, coriander, and ginger by Jamie Oliver is so simple to make and is served with Jamie's Rogan Josh from his Jamie's 30 Minute Meals book. It's a brilliant book and if you haven't got a copy then you must buy it right now!

A fantastic looking salad that can be served with whatever you fancy - it doesn't have to be only served with curry. Recipe taken from Jamie's latest book 30 Minute Meals.

This carrot salad is so simple and takes no time at all.

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.

Jamie Oliver, Recipe, 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.

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

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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