Curried carrot and grain salad with lime pickle dressing

Name: Curried carrot and grain salad with lime pickle dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 500g carrots, halved lengthways (or cut into batons if large); 2 tsp nigella seeds; 1 tsp Kashmiri chilli or mild chilli powder; 1 tsp ground turmeric; 2 tsp garam masala; 2 tbsp olive oil; 2 x 250g pouches microwave rice and grains; ½ lemon, juiced; 100g roasted cashews, roughly chopped; 15g fresh mint, leaves picked and finely chopped (some kept whole, to garnish); ½ cucumber, halved lengthways, seeds scraped out, then sliced; For the dressing: 35g lime pickle; 1 heaped tsp soft brown sugar; 2 tbsp light olive oil; 100ml water

3 steps

Prep:25minCook:20min

A batch-cook lunch salad of roasted spiced carrots tossed with microwave grains, cucumber, cashews and mint, finished with a zippy lime pickle dressing.

Updated at: Tue, 20 Oct 2026 16:43:28 GMT

Nutrition balance score

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Ingredients

4 servings

500gcarrots

halved lengthways, or cut into batons if large

2 tspnigella seeds

1 tspKashmiri chilli

or mild chilli powder

1 tspground turmeric

2 tspgaram masala

2 Tbspolive oil

2 x 250gmicrowave rice and grains

pouches

0.5lemon juiced

100groasted cashews

roughly chopped

15gfresh mint

leaves picked and finely chopped, some kept whole, to garnish

0.5cucumber

halved lengthways, seeds scraped out, then sliced

35glime pickle

For the dressing

1 heaped tspsoft brown sugar

2 Tbsplight olive oil

100mlwater

Instructions

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the carrots with the nigella seeds, chilli, turmeric, garam masala, 1 tbsp olive oil and a pinch of salt. Roast for 20 mins until tender and golden. Remove and leave to cool.

Step 2

Meanwhile, blitz the dressing ingredients in a high-speed blender with 100ml water until smooth; season to taste. Divide among 4 small containers and chill until needed.

Step 3

Empty the grain pouches into a bowl and mix with the remaining olive oil, lemon juice, cashews and chopped mint. Divide among 4 storage containers, top with the roasted carrots, cucumber and whole mint leaves. Chill for up to 5 days. Add the dressing just before eating.