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Ayurvedic carrot salad – extraordinarily tasty

CARROT SALAD WITH PEANUTS AND BASIL

Vegan and gluten-free, preparation time: approx. 10 min.

INGREDIENTS FOR 4-5 PORTIONS:

12 carrots
2 teaspoons of freshly squeezed lemon juice
2 teaspoons of fenugreek leaves (can also be replaced with a pinch of fenugreek powder or left out, if you don’t have)
Approx. 3-4 pinches of salt
3-4 tablespoons of salted peanuts
4 teaspoons of virgin olive oil
1.5-2 teaspoons of ajwain seeds (wild anis) (taste a bit like anis or fennel-seeds – just better :))
1 handful of fresh basil
2-3 leaves of basil for garnish

1. Peel the carrots, grate them finely and mix well in a large bowl with the sugar, lemon juice, fenugreek, and salt and let it rest for about 5 minutes.
2. Ground peanuts in a mortar (yes!)
3. Heat the olive oil in a saucepan and roast the ajwain seeds and peanuts for about 20 seconds. Then add the fenugreek and continue toasting for 10 seconds on a medium level. Be careful that nothing burns.
4. Mix the carrots with the peanut mix and roughly plucked basil leaves, decorate with basil and… enjoy. 

I love carrots. Doubtlessly. Combined with peanut, lemon, and basil, however, they are extraordinarily tasty. A quick and easy, vegan and gluten-free choice for your easter Ayurveda breakfast!

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