Carrot salad with preserved lemon & saffron yoghurt

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Just a quickie. This super fresh, veg-based salad falls under the category of tasty, healthy and fast midweek dinners*. I just bought myself a spiralizer – and I love it. I know, I know.. it’s kind of faddy. But I already make pasta style dishes with courgette or mooli ribbons and often eat salads of shaved raw fennel or beetroot. So it’s really just another type of veg cutter than helps me to shovel more raw veg in!

The dressing here is so fresh and really helps to perk up what is otherwise a pretty basic carrot salad with chicken and coriander. Preserved lemon makes things sing.

*Caveat – you need cooked chicken meat on hand, ready to toss into the salad.

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You will need:

For the salad:

4 carrots, peeled and spiralized / grated
1/2 red onion, finely sliced
1 red chilli, finely sliced
2 tbspn white wine vinegar
3 tbspn extra virgin olive oil
2 small portions of shredded poached free range chicken (see my favourite recipe here), approx 250g
1 tbspn sesame seeds
1tbspn nigella seeds
Large bunch of coriander, roughly chopped
Salt

For the dressing:

170g Greek yoghurt
2 tbspns water
Pinch saffron
1 tspn salt
1 small preserved lemon, minced
2 tbspns extra virgin olive oil

Method:

1 – Start by mixing together the ingredients for the dressing. Taste and set aside, adjusting seasoning if desired. Set aside to infuse.
2 – Mix together the vinegar and red onion with a little salt and set aside to marinate for 20 minutes, til the onions lose their raw bite.
3 – When ready to serv toss together the carrot, spices, chilli and coriander with the olive oil and salt. Stir in the chicken and the red onion. Serve with the yoghurt stirred into the salad.

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