Carrot, nut and currant salad. Picture / Babiche Martens.

Recipe: Carrot, Nut and Currant Salad

Angela Casley makes a light and tasty summer salad

Serves 4-6

• 3 cups cooked brown rice
• 3 grated carrots
• ½ cup currants
• ½ cup whole almonds, chopped roughly
• ¼ cup toasted pine nuts
• ½ cup chopped coriander
• Salt and pepper to taste

• ¼ cup flavourless oil
• 2 Tbsp white wine vinegar
• 2 Tbsp runny honey
• 1 tsp Dijon mustard

1. In a large bowl place the rice, carrots, currants, almonds, pine nuts, and coriander.

2. In a small jar combine the oil, vinegar, honey and mustard. Shake well. Pour it over the salad and stir well.

3. Season with salt and pepper.

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New Zealand Herald

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