Fennel and Carrot Salad


Prep time: 
5 minutes


Savour the spicy Indian-tinged flavours of this fresh and light salad


  • 4 carrots, grated
  • 2 fennel bulb, quartered and thinly sliced
  • 0.5 cup cashews or peanuts
  • 2 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon black onion seeds, optional
  • 1 lime, juiced


  1. Combine the carrots and fennel in a salad bowl
  2. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate.
  3. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop ā€“ about 30 secs.
  4. Pour in the lemon or lime juice and mix together to make a dressing.
  5. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.