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Roasted carrot and cashew nut salad

Servings: 2 people


  • 400 g carrots peeled, cut into batons
  • 2 tsp coconut oil melted
  • 1 tsp garam masala
  • 35 g cashew nuts chopped
  • 1/2 bunch parsley chopped
  • 1/2 bunch coriander leaves chopped
  • lemon juice


  • Preheat oven to 200˚C
  • In a roasting tin, toss the carrots with the coconut oil, garam masala, and a pinch of salt
  • Roast the carrots till tender and lightly browned, about 30 mins. Stir halfway through cooking
  • Put the roasted carrots in a bowl with the toasted cashews and chopped parsley and coriander
  • Squeeze a bit of lemon juice over the salad. Toss until everything is well combined and serve