Cracking Soups
Carrots are delicious in soups – from the classic carrot and coriander combo to diced carrots in a broth or minestrone. You can add extra cooked carrots to canned soup too, then liquidise before serving. Carrots are also fab grated, diced or sliced into salads. Try topping salads with grilled carrots too.
Slaw Salad with Mango and Chilli Recipe
This quick and easy recipe makes a refreshing slaw salad with great contrasting flavours from the fruitiness of the mango and kick of the chilli. Even better it’s only 258 calories!
Heat 1tsp of the oil in a frying pan. Add the sunflower and pumpkin seeds and stir fry for 1min or until they are pale golden. Remove from the heat and leave to cool.
Place the cabbage, carrot, mango, chilli and salad leaves in a bowl. Add the toasted seeds.
Add the lime juice and coriander to the remaining oil and season to taste. Add to the bowl of salad ingredients and toss well to mix. Serve immediately.
Cooking: 2 minutes
Serves: 4
Fat: 16.4g Saturated Fat: 2.2g Salt: 0.2g
Ingredients (Serves 4):
1tbsp sunflower oil
3tbsp sunflower seeds
4tbsp pumpkin seeds
225g white cabbage, cored and finely shredded
2 carrots, peeled and coarsely grated
1 firm medium mango, peeled, stoned and coarsely grated
1 red chilli, deseeded and finely sliced
140g bag watercress, spinach and rocket salad
Juice of 1/2 lime
2tbsp fresh coriander, chopped
salt and freshy ground pepper