Wednesday, June 4, 2008

Mustard Carrot Salad

Mustard carrot salad
serves 4


450g/1lb carrots, coarsely grated
25g/1oz low-fat spread
1 tablespoon mustard seeds
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper

• Put the carrots in a salad bowl, and season with salt and pepper.
• Melt the low-fat spread in a frying pan over a medium heat, and add the mustard seeds.
• When they start to pop, add the lemon juice, stir and pour over the salad. Toss well and serve straight away, while still warm.

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