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Peppery fennel & carrot salad
- 2 large carrots , cut into thin sticks or grated
- 2 large fennel bulbs , quartered and thinly sliced
- handful peanut or cashew nuts, chopped
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp nigella or black onion seeds (optional)
- juice 1 lemon or lime
Directions:View on BBC Good Food
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