Recipe : Carrot & Baby Radish Salad - Vegan

This was another of our no-carb dinners.

Carrot & Baby Radish Salad

4 carrots - cut into circles

1 small packet baby radish - 200 gms - quartered

1-5 green chillies chop in circles(depending on spice tolerance)

2 tsp lime juice.

1 tsp salad/olive/avocado/nut oil

2 sprigs fresh coriander chopped

salt to taste

Soak the chopped green chillies in lime juice for a few minutes.

Add salt, oil and chopped coriander.

This is your dressing.

Mix this into the chopped carrot and baby radish.

This I let sit for awhile, tossing occasionally as I was cooking the chicken.

The carrots and radish are crunchy.

So it sits well and the flavours blend together if left for a bit.

The Masala fried chicken is just chicken cooked with onion, tomato, ginger, garlic and some spices I had on hand.

Recipe : Bean Sprout Salad (Vegan)

This salad is bean sprouts.

2 minutes stir fried in a hot pan (any more and you will lose the liquid as they start to turn soggy and soft). I’m not a fan of their raw taste, so just about 2 minutes.

You can use them raw if you like.

Dressing

2 tsp lime juice,

1 tsp soya sauce,

1 tsp chipotle chilli flakes,

1/2 tsp Chinese all spice powder

1 tsp of hazelnut oil - I need to finish this bottle, any olive oil or salad oil will work too.

Toss gently.

I served it warm, because sprouts once heated can turn soggy quite quickly.

It barely takes 5 minutes to put it together.

So glad the weather is turning warmer and we can eat a lot more salads.

I served it with a Texan slammer - jalapeño poppers with cheddar cheese, encased in pork mince / sausage meat and rolled in bacon from @marksandspencer Lightly pan fried at home.