Warm carrot, mangetout and coriander salad

Name: Warm carrot, mangetout and coriander salad
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 thin carrots; 250 g mangetout; 1 shallot; 2 tbsp olive oil; 1 tsp turmeric; 1 tsp cumin; 1 pinch salt - use smoked sea salt if you have it; 1 small bunch of coriander; 2 tbsp your favourite sprouted seeds (bean, peas, lentils...); 1 tsp chilli powder (optional); 200 g firm fresh tofu (optional)

Gianandrea Minneci @giandino

One of the best things about trying to be vegan is having to think about practical but interesting food. This warm and spicy salad is great for late summer rainy days with an amber ale...

Gianandrea Minneci @giandino

One of the best things about trying to be vegan is having to think about practical but interesting food. This warm and spicy salad is great for late summer rainy days with an amber ale...

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Ingredients

20 minutes

4 servings

4thin carrots
250 gmangetout
1shallot
2 tbspolive oil
1 tspturmeric
1 tspcumin
1 pinchsalt - use smoked sea salt if you have it
1small bunch of coriander
2 tbspyour favourite sprouted seeds (bean, peas, lentils...)
1 tspchilli powder (optional)
200 gfirm fresh tofu (optional)

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Steps

20 minutes

1

Chop the shallots and cut the carrots in small strips (if you like them soft) or chunkier if you like them crunchy. They will only cook for a few minutes.from bs4 import BeautifulSoup
2

Add the shallot, the spices and the salt to a wok and fry them in the oil for a minute or so on very low fire
3

Add the carrots and toss them so that the spices spread evenly on them.
4

In the meantime, remove the little stalks from the mangetout - didn't know they came in purple too! Cut the tofu in small cubes if using.
5

Add the mangetout (and the tofu) to the wok and cook for another 4-5 minutes tossing frequently
6

In the meantime, chop the coriander. Remove from heat, then add the sprouts (these are mung beans and lentils) and the coriander. Mix to serve.