Warm Carrot Salad

This salad is was inspired by this simple Gujerati Carrot Salad. In my version, I cook the carrots for a few minutes to soften them. The warm salad is a lovely accompaniment during winter. The popped mustard seeds add a wonderfully nutty flavour and enticing aromatic scent to the salad.

Recipe

Ingredients 
(Vegetarian, Vegan, Four Hour Body, Slow Carb Diet, Gluten Free)

2 medium-sized carrots
1 tablespoon black mustard seeds
½ tablespoon vegetable oil
1 tablespoon lemon juice
½ teaspoon salt
½ red chilli - sliced - optional


Cooking

1. Carrot: Using a large hole grater, grate the carrots.
2. Mustard seeds & vegetable oil: Heat the vegetable oil in a small pan until it is really hot. Add the mustard seeds and cook until the seeds pop. It is important that the seeds pop to release their nutty flavour.
3. Carrot: Add the grated carrots (and add the sliced chilies if using) and cook for about 2 minutes to soften it. 
4. Salt & lemon juice: Transfer the carrots and popped mustard seeds into a large bowl and mix in the salt and lemon juice.