Atchaar carrot salad with masala peanuts

Prep: 15 mins, Cooking: 5 mins
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Naturally fermented foods are excellent providers of good bacteria. In this flamboyantly colourful salad, I’m using a local favourite, atchaar, for a lively, acidic contrast. It’s flavour with benefits.

By Food24 January 23 2020
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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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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

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