Meals and Courses

  • 500 g (1 lb) carrots, coarsely grated
  • 4 tablespoons lemon juice
  • 1 tablespoon clear honey
  • 1 tablespoon vegetable oil
  • ½ teaspoon dried chilli flakes
  • 2 teaspoons black mustard seeds
  • 4 curry leaves
  • salt

Put the carrots into a serving bowl. Mix the lemon juice and honey together and pour over the carrots. Season with salt.

Heat the oil in a small saucepan and add the chilli flakes, mustard seeds and curry leaves. As soon as the mustard seeds start to pop, remove the saucepan from the heat and pour the dressing over the carrots. Stir well to mix.

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