Crunchy Indian Slaw
Crunchy Indian Slaw, approx £1.10 per portion.
Preparation time: 10 minutes
Cooking time: 4 minutes
Serves 4: as an accompaniment to Salmon Koftas
1 tbsp sesame seeds
1 tbsp Patak’s Korma Paste
1 small bulb fennel, trimmed
150g (5oz) celeriac, peeled
1 large carrot, trimmed
Juice of half a lemon
2 tbsp thick low fat yoghurt
1 tbsp fresh coriander, chopped
Salt and pepper, to taste
1. In a small frying pan heat the sesame seeds for 2 minutes or until golden brown. Transfer the seeds to a plate to cool. Place the pan back on the heat and add the Patak’s Korma Paste with 2 tbsp of water for 2 minutes. Stir well during cooking. Remove from the heat and allow the paste to cool.
2. Meanwhile, finely shred the fennel, coarsely grate the celeriac and carrot, then mix together in a bowl with the lemon juice. Once the paste has cooled add to the vegetables with the yoghurt and coriander. Stir to mix and season to taste. Sprinkle with the toasted sesame seeds.
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