Wednesday, May 18, 2011

Carrot and Mustard Seed Salad

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

  • 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)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...