Lunch on the run

Rosie Bir­kett

The Guardian - Feast - - News -

Car­rot, radish and al­mond salad Heat the oven to 180C/350F/gas 4. In a roast­ing tray, driz­zle 50g whole, skin-on al­monds with a lit­tle rape­seed oil, toss with ½ tsp smoked paprika and 1 pinch salt. Roast for 8 mins, un­til crisp. Peel and grate 4 medium or 2 big car­rots and ½ a red onion. Toss in a bowl with 6 sliced radishes, a hand­ful each of raisins and dill, and sea­son well. Pack into a lunch con­tainer. To serve, pour over 1 tbsp rape­seed oil and ½ tbsp cider vine­gar, stir to­gether and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.