Carrot, walnut and sultana salad
I love roasting carrots with cumin to add to salads, but when the weather is warm this is a great alternative.
It's a simple salad to put together and can be adjusted to taste by altering the quantities of each ingredient. You could also try swapping the sultanas for raisins or even dried cranberries. If you want to make a more substantial salad, then try mixing in ½ a can of drained chickpeas - they are a lovely addition.
For the salad:
200g carrots
1 very small red onion (50g)
50g sultanas
18 walnut halves
Handful (10g) flat or curly leaf parsley
Seasoning.
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
3 tablespoons of cider vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
- Peel the carrots and onion.
- Grate the carrots into a bowl.
- Cut the onion in half and then finely slice.
- Chop the parsley.
- Break the walnut halves in half again.
- Mix the onion, parsley, walnuts and sultanas into the grated carrot.
- Season.
- Place all the dressing ingredients into a jug and mix well to combine.
- Pour some of the dressing over the salad and mix to combine.
