Recipe: Carrot, Apple and Hazelnut Salad

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This is a sweet, crunchy side-salad that would do well as an alternative to coleslaw. You can vary the sweetness by maybe using a green apple or even a cooking apple to add a bit more tartness to it.

Carrot, Apple & Hazelnut Salad photo DSCN1158_zps4628632d.jpg

Ingredients
4 medium or 2 large carrots (about 250g), cut into battons
2 tbsp olive oil
1 tsp ground cumin
30g toasted hazelnuts, chopped
1 apple, grated
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp allspice

Heat the oven to 300C.
Toss the carrots in 2 tbsp olive oil and the cumin.
Lay out evenly on a baking sheet and roast in the oven for 30 minutes.
When the carrots are tender and browned, put in a large bowl and add the other ingredients.
Mix well and season with salt and pepper.

Serves 2 as a side salad

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