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Carrot Salad ±


Guess who's back? Back again? That's right it's our lord and saviour Jessica Elliott Dennison! This time we attempt an unusual carrot salad from her first book, 'Salad Feasts'


Prep time: 20 minutes

Cooking time: 10 minutes

Makes: 4 servings


Ingredients:

1/2 red onion

2 limes

300g minced lamb (other meat or firm tofu)

1tsp mustard seeds

1 1/2 tsp ground cumin

1tsp ground coriander

1/4 tsp ground cinnamon

1/2 to 1tsp of chilli powder depending on your spice tolerance

pinch of salt

4 carrots

6 small poppadoms

100g radishes

1 tin of chickpeas (400g)

2 1/2tsp olive oil

1tsp honey

20g fresh ginger

150g yoghurt

70g mango chutney



1. It'll pan out okay in the end!


Slice your onion very thinly into half moons (avoid those full moons - we don't want any werewolf visits) and add to a bowl with the juice of one of your limes. We will judge you if every time you pick up a lime you don't shout "A LIME" like Phil Wang in Taskmaster . Leave this bowl to the side so your onions lightly pickle.



Meanwhile, in a galaxy not so far away, get your frying pan nice and hot and add in your 300g lamb (or meat alternative) and 1tsp mustard seeds to get the meat nice and crispy. Once it is browned and caramelised, turn the heat to low and add the 1.5 tsp ground cumin, 1tsp ground coriander, 1/4 tsp ground cinnamon, your preferred amount of chilli powder and a pinch of salt and stir it into the meat cooking for another couple of minutes. Turn off the heat - but leave the lamb where it is to keep warm.



2. This is going to be Salad gold


To make your salad start with the 4 carrots , cut off the ends and peel the skin. Then keep peeling ribbons off the carrots until you reach the core - save the cores for snacking and just in case you need to ask doc 'eh what's up?'



Add the carrot ribbons to a large bowl, along with two crushed poppadoms. Slice your 100g of radishes and drain and rinse your tin of chickpeas then invite them to the party and add them to the bowl. No need to be a harsh bouncer here, we know that radishes always make the party popping. Pick in some coriander leaves - but don't add the stalks, or do if you want - you're your own free agent!


Definitely do this step in a bowl and not on a plate - as you will need to toss soon and not having sides can make that hard...

Back to the onion for a second, it should be bright pink and pickled. Add the 2.5tsp of olive oil, 1tsp of honey and grate in the 20g ginger (maybe less depending on how much of a ginger fan you are). Careful not to call the ginger, ginger (unless you are ginger) or you'll have Tim Minchin after you



Add these onions to the bowl with the carrots and other vegetables and toss together. If you and Lady Cassandra O'Brien share the same opinion and think it needs more moisture - add in a squeeze more lime.


Bet you wish you'd heeded my earlier advice and used a bowl hmm??

Put this salad on a plate, then spoon over the crispy lamb. You can then put blobs of yoghurt and mango chutney on top, or serve at the table (assuming you have guests, we are almost post-lockdown so perhaps that's an option for you now?!) allowing everyone to help themselves to yoghurt, mango chutney, more poppadoms and wedges of the left over lime.



Dink and sink!



Food for Thought

Lizzy says: "I'm never one to use a popadom, but this recipe popadomed off. I loved the tanginess of the sauce and the textures, especially when the popadom got a bit soggy (gross, but trust me). My only problem with this recipe was that it didn't really feel like a meal on its own. Maybe it would be better as a side? Any excuse to make more Jessica recipes (AKA Jecipes). 9.5/10"




Kate says: "Come join us, and worship the kitchen goddess that is Jessica Elliott Dennison . One day we will make it to her restaurant in Edinburgh but in the meantime, we'll pore over her two amazing cookbooks. This one is from her first cookbook 'Salad Feasts', and is a pretty big twist on a regular salad! I loved the dressing on the carrots and chickpeas and the little blobs of mango chutney and the crispy crunchiness of the carrot ribbons. I had to make my own poppadoms (spoiler alert - an unmitigated disaster, would definitely recommend buying them) which may have swayed the end result but it was still delicious. I think this would be good as part of a larger feast, but I was still pretty hungry with this as the main dish. 7/10 Not the best I've tried from the book"



8.5/10 Gasps


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