Peppery fennel & carrot salad

• large carrots↗2

  cut into thin sticks or grated

• large fennel bulbs↗2

  quartered and thinly sliced

• handful peanut↗

  or cashew nuts, chopped

• 2 tbsp olive oil↗ tbsp
• 1 tsp mustard seed tsp
• 1 tsp nigella or black onion tsp

  seeds (optional)

• juice 1 lemon

  or lime

Step-by-step instructions

1. 1

   Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.