Simon Rimmer served up a tasty curry carrot salad with pecan nuts, chick peas and flatbread on Sunday Brunch.
The ingredients are: 150g pecan nuts in oil, season well, 4-5 large carrots, grated, 30g golden raisins, half a red onion, 30mm piece of ginger cut into matchsticks, a tin of washed chick peas, 1 tbsp sesame seeds, 1 tsp nigella seeds and Juice and zest 1 lime and half orange.
For the dressing: 60ml olive oil, 60ml maple syrup, 30ml cider vinegar, 2tbs Dijon, 1 tbsp curry paste, half tsp ground cinnamon and a handful of chopped parsley.
To serve: flatbread.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.