Carrot-cucumber salad

Name: Carrot-cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g roasted salted peanuts; 400 g Carrots; 1 (approx. 500 g) Cucumber; 1 can(s) (425 ml) Chickpeas; 100 g dried cherries; 1 collar Dill; 8 Stem(s) Mint; 125 ml fresh squeezed lemon juice; 1 1/2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 TEASPOON ground cilantro; 50 ml Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g roasted salted peanuts
400 g Carrots
1 (approx. 500 g) Cucumber
1 can(s) (425 ml) Chickpeas
100 g dried cherries
1 collar Dill
8 Stem(s) Mint
125 ml fresh squeezed lemon juice
1 1/2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 TEASPOON ground cilantro
50 ml Olive oil

Directions

1
Coarsely chop the nuts and roast them in a pan without fat while turning, remove. Peel and finely dice the carrots. Wash the cucumber, cut off the ends, peel the cucumber if necessary, cut it in half lengthwise, scrape out the seeds with a spoon.
2
Halve the cucumber halves again lengthwise and cut into thin slices.
3
Pour the chickpeas into a sieve, rinse with cold water and drain well. Roughly chop the cherries. Wash the dill, shake dry and chop coarsely. Wash mint, shake dry and pluck the leaves from the stalks.
4
For the vinaigrette, mix lemon juice, honey, salt, pepper and coriander. Fold in the oil vigorously. Mix carrots, cucumber, chickpeas, nuts, herbs and cherries. Mix in the vinaigrette. Leave to stand for about 30 minutes.
5
Arrange in a bowl.