SERVES: 6 – 8 as a side
INGREDIENTS
- 250g carrots, peeled and cut into julienne
- 1 x 400g tin lentils, well drained
- Himalayan salt and black pepper
Dressing
- 1 bottle “Sprigs” Homemade mayonnaise
- 2 tsp curry powder/ “Sprigs” wet curry paste
- ½ tsp cayenne pepper
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 60g dill – chopped
METHOD
Toss the carrot and lentils together and season with salt and pepper, check the seasoning and place onto a platter. Whisk the dressing ingredients together, check the seasoning. Dollop the flavoured mayonnaise onto the carrots and lentils and garnish with extra dill.
Tip: This salad is great served with meats such as a roasted chicken and pita breads. If you can’t find fresh dill you could use dried, otherwise fresh coriander works well. If your knife skills are not great use a potato peeler to julienne the carrots.
RECIPE BY: Clare & Fiona Ras – Sprigs The Food Shop
www.sprigs.co.za
031 764 6031 | info@sprigs.co.za