As easy as it gets, this salad is healthy and satisfying. It makes a satisfying lunch all on its own, or a great accompaniment to lamb chops of cold chicken. You can beef it up with some feta cheese, if that isn’t a contradiction in terms. Choosing your oils is an art form in itself for changing the flavour every time!
- 3 large carrots
- 75 g salted peanuts (or hazelnuts if you are avoiding peanuts)
- 2 tbsp red wine vinegar
- 1 tbsp strongly flavoured extra virgin olive oil
- 1 tsp toasted sesame or pumpkin seed oil (or walnut or flax seed oil)
Coarsely grate 3 large carrots or slice them into thin batons. Combine them in a bowl with 75g salted peanuts. Add a generous chunk of crumbled feta and pour over the oil and vinegar before stirring well and serving. Fresh or dried mint, cumin seeds or ground black pepper, adds another flavour element if you’re in the mood.
I love peanuts but I don’t eat them very often because they are not a true nut and they can inhibit digestion. So go easy on the quantities and swap for hazelnuts or pine nuts if you don’t get on with them.