Carrot and Almond Salad

I love making speedy salads in my food processor for lunch. Really you can chop any hard vegetables into a salad and it certainly breaks the boundaries of a boring green salad. They also can take less than a minute to prepare. The good thing about food processor salads is that they last for around 3 days in the fridge. Try making a different one every day so that you have a few on the go at the same time. It makes eating 250g vegetables at your meal easy!

Ingredients, serves 2-3

400g carrots, peeled and roughly chopped

20g whole, raw almonds

1 tablespoon toasted sesame oil

2 tablespoons lemon juice (fresh or Sicilian)

10g poppy seeds

salt and pepper

Method (Food Processor)

1. Peel the carrots and roughly chop each carrot into four pieces. If the carrots are very large, cut lengthwise to avoid them getting stuck under the blades.
2. Add the almonds, sesame oil, lemon juice and poppy seeds,
3. Chop or pulse the salad for five seconds, medium speed.

Method (Without food processor)

1. Peel carrots and grate.
2. Roughly chop almonds and add to carrots in a bowl
3. Add poppy seeds
4. Pour in lemon juice and sesame oil and combine
5. Season with salt and pepper to taste