Seasonal Recipes

Carrot & Ginger Salad

serves 4

1 bunch carrots grated
50gm fresh ginger
1 large red chilli (not bird eye), deseeded and finely chopped
75g raisins
half a cup mixed toasted seeds (try a mixture of pumpkin, sunflower, golden linseed and sesame)
1 large bunch of shallots, trimmed and sliced
1 bunch coriander or mint, leaves only, coarsely chopped
2 tbsp lime or lemon juice
4 tbsp extra-virgin olive oil
lime wedges, to serve

Peel and coarsely grate the carrots and ginger and put into a large bowl. Add the rest of the ingredients and a little salt to taste and toss well. Serve with lime wedges.

thanks for the recipe inspiration sainsbury's magazine