Sunday, 30 June 2013

Carrot & cashew salad (3 colours)

Ingredients
Raisins - 80 g
Cashew nuts - 80 g
Orange juice - 60 ml
Milk - 60 ml
Peeled carrots - 450 g

Methods
1) A couple of hours before you want to eat the salad put the raisins in a bowl and pour over boiling water. Leave to soak for an hour.
2) Drain the raisins and put 2 tbsp of them into a blender with the orange juice, milk & half the cashews. Blend until liquified (our blender only managed to chop the nuts into small pieces. I might try the smoothie maker next time).
3) Grate the carrots (we used the grater in our food processer) and pour over the liquid. Add the rest of the raisins and cashews and stir well. Refrigerate for at least half an hour before serving. Serves 4-6.

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