The humble carrot.
Yep, the vege once credited to keeping your eyes in check, and now, thanks to a recent 10-year study conducted in the Netherlands, the vege that fights off cardiovascular disease better than any other, is back in a big way, Happies.
While carrots are available all year round, their time to shine really is summer (or autumn) when they’re at their most spectacular. As well as being the mad heart disease soldier, carrots are also credited for their micronutrients, which are known to fight cancer as well.
Super high in Vitamin A, carrots are one vegetable we should all incorporate into our diets at least 2-3 times a week. But hey, I’m sure I’m not the only one who moves the carrot bag to one side to avoid the dreaded grater (or am I?), but once you taste this curried carrot salad, all that risky grazed finger avoidance suddenly becomes worth it.
Here’s what you need:
Extra virgin olive oil
Bragg’s apple cider vinegar
Red lentils – soaked overnight and uncooked
And here’s some inspiration…
1. After soaking your lentils overnight, rinse them a few times and tip into a large bowl.
2. Now, pour a handful of sultanas into a bowl and cover with water while you compile the salad.
3. Next, grab your carrots (I use about 3 carrots to feed 4 people) and grate them using the large grate setting, rather than the tiny one. When finished, tip into the bowl with the red lentils.
4. Finely chop your mint and chuck in the bowl, before using a food processor to finely chop your almonds. When done, throw them in too.
5. Drain your sultanas and pop them in with the other ingredients, and go on to make your dressing. For this, simply mix 3-4 tablespoons of curry powder with equal parts oil and vinegar and stir well. Mix the dressing through the salad and munch, munch, munch!
Stay happy (and healthy),