Carrot and Mustard Seed Salad

Ingredients:

1      -   tbsp. black mustard seeds

1/2   -   kg. Carrots

1      -   tbsp. peanut oil

1/4   -  cup lemon juice

300  -  grams red onion, chopped finely

1/4   -   cup fresh coriander leaves

Salt to taste

Procedure:

• Add mustard seeds to heated drying pan; cook, stirring, until fragrant. Halve carrots into lengthwise. Cut each half diagonally into 2 cm. slices. Coil, steam or microwave carrot until tender; drain, cool.
•  Just before serving, combine carrot with seeds and remaining ingredients; toss to combine.

Recipe By: Rogan Josh

From: Magazine (The Australian Women’s Weekly June 1999)