Carrot Salad

 photo 

 Ingredients 

  • 2 or 3 carrots
  • Madras or other curry powder
  • currants
  • salt
  • freshly ground black pepper
  • juice of one lemon
  • olive oil

 Method

  1. Grate the carrots into a bowl - I use a Kenwood Chef slicer and shreader attachment.
  2. Sprinkle a tsp of curry powder over the carrots and mix well.
  3. Season with salt and pepper.
  4. Add currants as desired.
  5. Add the lemon juice and a glug of olive oil
  6. Stir well and place in the refrigerator until serving.

This recipe came from the Head Chef at the East Midlands Electricity Boared sometime in the 70s.