Name: Atchar carrot salad with masala peanuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 5 ml butter; 75 g salted peanuts; 5 ml garam masala; black pepper freshly ground; 2 carrots peeled and grated; 1/2 cucumber deseeded and finely diced; 125 ml vegetable atchar; 2 spring onions sliced; 60 ml Turkish apricots cut into slivers; 30 ml lime juice; 15 ml extra virgin olive oil; sea salt and freshly ground black pepper; fresh parsley a large handful, roughly chopped; fresh mint a large handful, roughly chopped; pomegranate arils

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Ingredients (15)

5 ml	butter
75 g	salted peanuts
5 ml	garam masala
	black pepper — freshly ground
2	carrots — peeled and grated
1/2	cucumber — deseeded and finely diced
125 ml	vegetable atchar
2	spring onions — sliced
60 ml	Turkish apricots — cut into slivers
30 ml	lime juice
15 ml	extra virgin olive oil
	sea salt and freshly ground black pepper
	fresh parsley — a large handful, roughly chopped
	fresh mint — a large handful, roughly chopped
	pomegranate arils

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Method:

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