serves 4
ingredients
450g/1lb carrots, coarsely
grated
25g/1oz low-fat spread
1 tablespoon mustard seeds
1 tablespoon freshly squeezed
lemon juice
salt and freshly ground
black pepper
• Put the carrots in a salad bowl,
and season with salt and pepper.
• Melt the low-fat spread in a frying
pan over a medium heat, and add
the mustard seeds.
• When they start to pop, add the
lemon juice, stir and pour over the
salad. Toss well and serve straight
away, while still warm.
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