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SALADS

Carrot, nut and currant salad

Recipe from Angela Casley

Serves 4

Carrot, nut and currant salad

Ingredients

Salad
3 cups Brown rice, cooked
3 Carrots, grated
½ cup Currants
½ cup Almonds, chopped roughly
¼ cup Pine nuts, toasted
½ cup Chopped fresh coriander
Dressing
¼ cup Oil, flavourless
2 Tbsp White wine vinegar
2 Tbsp Runny honey
1 tsp Dijon mustard

Method

1
In a large bowl place the rice, carrots, currants, almonds, pine nuts, and coriander.
2
In a small jar combine the oil, vinegar, honey and mustard. Shake well. Pour it over the salad and stir well.
3
Season with salt and pepper.

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Carrot, nut and currant salad | Ash’s Kitchen