Ingredients
- 3 carrots, thinly sliced diagonally, or peeled into strips with potato peeler
- ½ red onion or spring onions, thinly sliced
- 70g roasted hazelnuts, coarsely chopped
- 1 cup (loosely packed) mint leaves, roughly torn if necessary
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh orange juice
- 1 tsp fresh lemon juice
- 1 tsp each of ground cumin, coriander and fennel
SPICED CARROT AND HAZELNUT SALAD
Method
- Place the carrot, hazelnuts, onion and mint into a large bowl
- In another bowl prepare the dressing by mixing the oil, spices and juices together
- Season lightly
