Simon Rimmer Curry Carrot Salad recipe on Sunday Brunch

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.

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