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Atchar carrot salad with masala peanuts


Atchar carrot salad

Ingredients 14
Servings 8 as a side dish
Time 15 min

Ingredients

  • 5
    ml
    butter
  • 75
    g
    salted peanuts
  • 5
    ml
    garam masala
  • freshly ground black pepper
  • 2
    carrots, peeled and grated (large grate)
  • 1/2
    cucumber, deseeded and finely diced
  • 125
    ml
    vegetable atchar (mild or hot)
  • 2
    spring onions, sliced
  • 60
    ml
    Turkish apricots, cut into slivers
  • 30
    ml
    lime juice
  • 15
    ml
    extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • large handful of fresh mint and flat-leaf parsley, roughly chopped
  • pomegranate arils (the fleshy, edible pomegranate seeds) to finish
 

Method

5 min
 

1. Heat the butter in a pan. Add the peanuts and toss to coat in the melted butter. Add the garam masala and season lightly with black pepper. Drain on paper towels and set aside to cool.

2. Place the carrots, cucumber, atchar, spring onions and apricots in a large bowl.

3. Whisk the lime juice, olive oil, salt and pepper together and pour over the salad.

4. Add the herbs and toss the salad until all the vegetables are coated in the dressing.

5. Scatter the masala peanuts and pomegranate arils over

 

Read more on: peanuts  |  salads  |  recipes
 

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