Carrot, Raisin, Peanut Salad

This colourful salad with a little sour, a little sweet, a little spice and a whole lot of crunch adds a lot of cheer to any meal.

Credit: SHARAN

Ingredients

• 500 gms unpeeled carrots
• ½ cup raisins
• ½ cup peanuts
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp roasted unpolished sesame seeds

For the dressing:

• ¼ cup lemon juice
• 2 cloves garlic, crushed
• 1 tbsp date paste
• 1 tsp whole cumin (jeera) seeds, roasted and coarsely crushed
• 1 tsp unrefined rock salt
• ½ tsp black pepper powder

Method

1. Soak the raisins in just enough water to cover them for 2 hours or until they become plump. If in a hurry, use warm water and soak for 5-10 minutes.
2. Roast the peanuts on medium heat sautéing them continuously for 10 minutes or till they are slightly brown and fragrant. Allow to cool.
3. Roast the sesame seeds on medium to low heat for 3-5 minutes or until they start popping and release their fragrance.
4. Grate the carrots.
5. Chop the peanuts coarsely and place them in a mixing bowl.
6. Add the carrots, raisins, coriander leaves and sesame seeds and mix gently.
7. Mix the lemon juice, garlic, date paste, cumin seeds, salt and black pepper powder in a small bowl and add to the carrot mixture and toss or mix it well.
8. Chill in the refrigerator for 30 minutes before serving.

Note: You can make the same salad with beetroot instead of carrots.