Spiced Carrot and Cashew Salad

As you read this, we will be cruising the snowy (hopefully), sunny (even more hopeful) slopes in the French Alps. We are off for a weeks snowboarding holiday, to a town we know and love well, Morzine. Having spent 3 winter seasons working there, I can’t wait to get back and smell the mountain air, catch up with old friends, and drink a nice, cold demi peche. Not to mention take in those breathtaking mountain views.

Tonight I am frantically trying to find all my old kit, trying to decide which outfits I may or may not (60’s shift dress??) need. Bursting with excitement about the week to come.

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This is a flavoursome salad, which I like so much I have re-created a number of times in a matter of weeks. It is very loosely adapted from Anna Jones’ “A Modern Way To Eat”. If you don’t own this recipe book, stop what you are doing right now and go and buy it. Now. It has so many exciting, eye watering recipes. I literally want to make every recipe in the book. Every day. 

Spiced Carrot and Cashew Salad (v) (gf)

INGREDIENTS:

3 large carrots (scrubbed)
1 tablespoon agave (or honey)
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ cumber (peeled into ribbons)
2-4 large vine tomatoes (chopped into chunks)
½ red onion (finely diced)
1 large red chilli (de-seeded if you want it less spicy)
2 limes
Thai basil (or coriander)
100g desiccated coconut
Olive or Coconut oil
Sea salt

For the cashews
5 kaffir lime leaves
1 teaspoon ground turmeric
½ onion
150g cashews

METHOD

Preheat oven to Gas Mark 5 / 180 C

Chop the carrots into chunks and put in a roasting tray. Scatter over cumin and fennel seeds, and pour over a good glug of olive/coconut oil. Roast for 35-45 minutes.

In a bowl, mix together the ribboned cucumber, tomato chunks, red onion and chopped chilli. Add the zest and juice of one lime. Add a little olive oil if desired. Set aside.

In a frying pan, heat a little oil and fry the kaffir lime leaves and turmeric. You want the leaves to start to crisp slightly, releasing their aroma. Add the onions and fry for 2 more mins. Chuck in the cashews, mix well, and fry until cashews are slightly toasted and golden in colour. Season with salt. Set to one side to cool down.

Take the carrots out of the oven and add the cucumber mix.

Serve on plates, and scatter with desiccated coconut and herbs. Squeeze over the juice of the second lime. Enjoy.

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6 thoughts on “Spiced Carrot and Cashew Salad

  1. Looks absolutely gorgeous! can’t wait to try it out myself and will look into getting this recipe book you mention…have fun in the Swiss Alps 🙂

  2. Love carrots. But they have to be sweet – Chantenay anyone? This looks and sounds delicious. Tx

  3. I love carrots and cashew nuts so this salad sounds (and looks) delicious.

    I hope you’re having a fabulous time snowboarding.

    Thanks for joining in with #FoodYearLinkup

Thank You! I love hearing from you all.