Vegan Peshwari Carrot, Orange Blossom & Watercress Salad

Suze Morrison

Suze Morrison

5th January 2022
Suze Morrison

Vegan Peshwari Carrot, Orange Blossom & Watercress Salad

35 min

A tasty side salad, suitable for four people.

Ingredients

Peshwari Carrot Salad:

  • 400g Carrots, Julienne or grated
  • 1 Onion, finely sliced
  • 50g Pistachios
  • 50g Desiccated Coconut
  • 2 tsp Nigella Seeds
  • 150g Watercress
  • 70g Raisins
  • 1 Orange, juice
  • ½ bunch Coriander, finely chopped

Orange Blossom Dressing:

  • 1 Orange, juice
  • 2 tbsp Olive Oil
  • 2 tsp Lemon Juice
  • 5 Drops Orange Blossom Water
  • Salt & Cracked Black Pepper

Method

Preheat oven 160C. Put the pistachios on a tray and roast for 8 minutes. Add the coconut and nigella seeds to the tray and roast 4-5 minutes more, or until golden and fragrant. Set aside to cool before roughly bashing with a rolling pin.
Meanwhile, add the raisins and orange juice to a small pan and heat. Turn off the heat and allow it to cool, infuse and plump up.
Add all the dressing ingredients to a small jar, shake to combine and set aside.
When ready to serve, tumble the watercress into a serving dish. Drizzle with some of the dressing.
Mix the carrots, onion, coriander, pistachios, coconut & nigella seeds in a bowl and dress with enough dressing to coat everything well.
Tumble the carrot mix onto the watercress and serve straight away with any extra dressing on the side.

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