Crisp & Crunchy Carrot & Apple Slaw Recipe

Ingredients

80g quinoa
50g tahini
1 lemon
1 tsp caraway seeds
25g sesame seeds
200g carrots
2 apples
A large handful of flat leaf parsley
A handful of mint leaves

Prep: 20 mins | Cook: 10-12 mins

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Method

1. Fill your kettle and boil it. Tip the quinoa into a sieve and rinse under cold water then tip into a small pan. Pour in 160ml hot water from the kettle. Cover and bring to the boil. Turn the heat right down and simmer for 10-12 mins till the water has been absorbed and the quinoa is tender. Take off the heat.

2. While the quinoa simmers, spoon the tahini into a large mixing bowl. Zest and juice in the lemon. Add 1 tbsp olive oil, 1 tbsp cold water, some salt and pepper and stir to make a dressing. If it's too stiff, add a little more water till it's smooth and has the consistency of double cream.

3. Place a small frying pan on a high heat, then add the caraway seeds and the sesame seeds. Toast for about 2 mins, shaking the pan, till the seeds are nutty smelling, popping and slightly darkened. Tip onto a plate.

4. Trim, peel and coarsely grate the carrots and add them to the bowl. Quarter the apples and slice out their cores. Coarsely grate the apples and add them to the dressing. Stir everything together to lightly coat them in the dressing. Add half the toasted seeds to the bowl and gently stir them through.

5. Finely chop the parsley leaves and stalks and the mint leaves.

6. Tip the cooked quinoa into the bowl with the carrots and apple. Add most of the chopped herbs and fold through. Taste the salad and add more salt or pepper, if you think it needs it. Divide the salad salad between plates, top with the remaining toasted seeds and herbs and serve.