This is a relatively quick salad using very common household ingredients. Inspired by the recipe from Kathy (find it here), I had to edit a lot due to availability of ingredients but it still turned out good.
A soup to go with this recipe would be ideal as it a particularly crunchy recipe.
Serves: 2 for main meal or 4 as sides
- 1 cup soya nuggets. Soaked in water for 20mins
- 1 1/2 Tbsp honey
- 1 tsp extra virgin olive oil
- 1 Tbsp crushed raw pecan nuts (Note 1)
- 4 cups shredded carrots
- 1 small onion, diced
- 1 Tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/8 tsp black pepper
- 2 Tbsp tahini (Note 1)
- 1/4 cup fresh lemon juice
- sweet stuff: 1 – 1 1/2 Tbsp honey + an optional handful of raisins
- 1/2 cup cilantro, finely chopped + some for garnish
- 1 green chilli, chopped
- salt and pepper for carrot salad – to taste
- Used basil pesto to zest up soya after roasting (Note 1)
- Warm a pan on high heat and add in olive oil.
- When oil is hot, add the strained soya and honey. Flip the soya around a bit to allow it to absorb the honey and get roasted. Cook for about 5 minutes. When soya is browned and edges blackened a bit, and all liquid absorbed, turn off heat. Sprinkle the walnut pieces and some black pepper over top the soya and set pan aside to keep it warm.
- In a large mixing bowl, add the carrots, tahini, lemon juice, spices, cilantro, honey, optional raisins and onion. Toss very well for a few minutes to marinate the carrots with the dressing. For a creamier salad, add another spoonful of tahini. To thin things out and make the salad zestier, add another splash of lemon juice or a teaspoon of apple cider vinegar. Finally, add salt and pepper to the carrot salad to taste.
- Pour the carrot salad in a large serving bowl and top with soya. Serve right away or place in the fridge to serve in a few hours or up to a day later. The carrots will soften the longer they set in the fridge.
- Instead of tahini and raw pecan nuts, I had used basil pesto to give it a bit spicy and nutty flavour.