Lamb cutlets al fresco
A delicious and easy picnic treat
Mooli & carrot salad with zesty cashew dressing
Serves 4 as a side
Easy
Prep:
Cook:
Try this Puerto Rican-inspired salad with your favourite mains. Traditionally made with chayote, here carrots and mooli take its place to deliver crunch
Skip to ingredients
- 1 large mooli(around 350g), cut into chunky batons
- 2 large carrotscut into chunky batons
- 125g cashews
- 2 garlic clovespeeled and roughly chopped
- 1 lemongrassouter woody layer removed, then finely sliced
- 2 tbsp olive oil
- 3 limeszested and juiced (roughly 60ml juice)
- 1 red chillifinely chopped
- 10g coriander leavespicked, to garnish
Nutrition: Per serving
- kcal284
- fat21g
- saturates4g
- carbs13g
- sugars9g
- fibre5g
- protein8g
- salt0.36g
Method
step 1
Put the mooli and carrots in a large bowl and set aside. Put a small frying pan on a medium heat and toast the cashews for 2-3 mins, stirring constantly, until lightly toasted, then tip into the bowl of a food processor.
step 2
Add the garlic and lemongrass to the food processor with a big pinch of salt, and blitz to a fine crumb. Drizzle in the olive oil and lime juice along with 4-5 tbsp water and continue blitzing until you have a semi-smooth paste with a consistency slightly thinner than hummus.
step 3
Pour the dressing over the mooli and carrots, then scatter over the chilli and mix well. Serve on a a platter and scatter over the lime zest and coriander leaves.
