Peppery Fennel and Carrot Salad

1. 1

   Tip the carrots and fennel into a salad bowl.

2. 2

   Toast the nuts in a hot frying pan until golden, then tip into a bowl to cool.

3. 3

   In same pan, heat oil and gently fry mustard seeds until they begin to pop (about 30 seconds).

4. 4

   Pour in lemon or lime juice and mix to make a dressing.

5. 5

   In a medium bowl, toss together vegetables and dressing until well combined, sprinkle with nuts, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.