This is probably the best carrot salad that I’ve ever eaten. What makes it super amazing is the walnuts and the red chilli. Phenomenal.
This salad is also from The Superfood Diet by Gurpareet Bains. New book – two out of two great recipes.
I’d already held back a small amount of cooked Quinoa from the Tabbouleh; and again that is the only cooked element. Putting it together you add walnuts, a red chilli, a shallot, fresh coriander and garlic to mirin, white wine vinegar, and walnut oil. To this mix add your grated carrot and your cooked Quinoa.
I grated half the carrot recommended in the recipe – not out of laziness – I just thought the picture in the book looked too carroty. I wanted to see the Quinoa and the chillies and for it to look more interesting. I think this was a great move.
You serve the dish with some poppy seeds sprinkled over the top. I didn’t have any so I used nigella seeds instead.
Like the Tabbouleh this dish definitely benefits from an hour in the fridge for the flavours to develop. This salad will be seen again at this weekend’s BBQ – weather permitting!