This beetroot, carrot and peanut salad makes for a great barbecue side (serves four).
For the salad
- 50g roasted peanuts, coarsely crushed
- 4 raw beetroot, about 400g, grated
- 1 red onion, finely chopped
- 20g fresh coriander, finely chopped
- 1 carrot, grated
- 2 tbsp lime juice
- ½ tsp salt
For the tadka
- 1 tbsp groundnut oil
- 1 tsp cumin seeds
- 2 green chillies, finely chopped
Use a pestle and mortar to coarsely crush the peanuts, then put them into a bowl with the rest of the salad ingredients.
To make the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, add the green chillies, give them a stir, then take the pan off the heat.
Pour the tadka over the salad, toss well and serve. This will keep in the fridge for a couple of days.
Recipe courtesy of Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, published by Mitchell Beazley, priced £20 (octopusbooks.co.uk)
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