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Gluten Free
I once had a version of this in a market in Tel Aviv. Another salad that is simple to prepare, it's perfect for lunch with a little grilled chicken.
Servings 4
Prep Time20 mins
Total Time20 mins

Ingredients
 

  • 2 large carrots, peeled and very finely sliced into thin strips
  • 4 salted cashew nuts, chopped
  • 1 small red onion, peeled and very nely sliced
  • 4 tbsp fresh mint, roughly chopped
  • 50 g salted cashew nuts paprika (either smoked or unsmoked), to serve

Dressing

  • 2 tbsp pomegranate molasses
  • 4 tbsp extra virgin olive oil
  • juice 1 large lime
  • 1 tbsp sherry vinegar salt
  • freshly milled black pepper

Instructions
 

  • First, make the dressing by placing all the ingredients in a bowl and whisking well.
  • Next, add the vegetables, mint and nuts, then really mix well. You may need to re-season with salt and pepper.
  • Leave at room temperature for 15-20 minutes, stirring occasionally. When ready, serve with a little dusting of paprika. 
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide book Essential Gluten-Free 175 recipes that will revolutionise your diet. In association
with Coeliac UK
Nutrition Facts
Carrot, Cashew & Pomegranate Salad (Essential Gluten-Free)
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Essential Gluten-Free (Book), Main Course
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