Carrot Salad

I have just returned from our overseas holiday with some great recipes given to me by Chef’s in a number of Hotels.
Carrot Salad from the Trident Hotel, Agra, India.
Ingredients
4 carrots, peeled and thinly sliced
4 pears, cored and thinly sliced
1 packet of bean sprouts
1 small bunch of parsley, chopped
1 lemon, zest and juice
Method
Combine all the ingredients together in a large bowl and toss to cover in the lemon juice.
Serves 4 people.
Simple to make but looks good and is refreshing to eat.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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