Recipes Archive

Brunch recipes

Pea protein crumpets with tamarind butter

5 - 10 minutes

Chickpea recipes

Versatile vegan chickpea butter

20 minutes

Chicken recipes

Green nachos with spiced beans

20 minutes

Carrot recipes

Carrot salad

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's chilling time

Ingredients

8 large carrots
3⁄4 T fresh ginger, crushed
2 lemons, juiced (about 4 T juice)
1⁄2 T garlic, crushed
4 T olive oil
1⁄2 t ground coriander
1⁄2 t ground cumin
1⁄2 t cayenne pepper
salt, to taste
20 g fresh mint, roughly chopped
90 g sesame seeds, toasted
100 g honey-glazed cashews (optional)

Method

1. Grate 5 carrots and shave the remaining 3 into ribbons using a vegetable peeler. Add the ginger
to the carrots, mix well, cover and chill for an hour or so if you have the luxury of time to allow the flavours to get acquainted.

2. Place the lemon juice, garlic, olive oil, coriander, cumin, cayenne pepper and salt in a jar. Shake to combine.

3. Add the mint to the carrots and ginger. Add the dressing and mix well. Add the sesame seeds (and some honey-glazed cashew nuts if you’re feeling flush) shortly before serving. Serve at room temperature.

Find more salad recipes here.

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Pea protein crumpets with tamarind butter

Versatile vegan chickpea butter

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Ultimate chicken enchiladas

Green nachos with spiced beans

Carrot salad

Carrot salad

Ingredients

Method