A nice little dish I adapted from a Madhur Jaffrey recipe that goes really well with spicy Indian dishes.
Grated carrot and finely chopped red peppers sprinkled with lemon juice, a pinch of cayenne and a couple of spoonfuls of poppy or mustard seeds (whatever's available). Then leave it in the fridge for a while for the flavours to blend - giving it a bit of a stir from time to time just to make sure it's all nicely mixed. Delicious.
No comments:
Post a Comment