Prep: 15 mins,
Cooking: 5 mins
Naturally fermented foods are excellent providers of good bacteria. In this flamboyantly colourful salad, I’m using a local favourite, atchar, for a lively, acidic contrast. It’s flavour with benefits.
Rate this recipe
Recipe Disclaimer
Tap for method
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 |
Tap for ingredients