Thin strips of carrot and walnuts give this salad texture and crunch, while the dressing lends a sweet and earthy flavour from the raisins and spices
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 577 |
| Fat | 31g |
| Saturates | 3g |
| Protein | 15g |
| Carbs | 62g |
| Sugars | 35g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the pickled raisin dressing, put the raisins in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds, 1 tsp of cumin seeds, bay leaf and salt to taste in a small saucepan and bring to a boil over a medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved. Pour the liquid over the raisins, set aside and allow to cool completely.
Peel the carrots and use a vegetable peeler to shave into ribbons.
Place the walnuts and cumin in a pan over a medium heat and toast until fragrant. Allow to cool.
Toss the carrot ribbons in the olive oil and drizzle over 2-3 tbsp of the raisin dressing. Toss to coat completely.
Pile onto a platter and scatter over the walnuts and remaining cumin.
