Peppery Fennel and Carrot Salad

• 2 large carrots, grated
• 2 large fennel bulbs, quartered and thinly sliced
• 14 cup peanuts or 14 cup cashews, chopped
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 lemon, juice of

1. Tip the carrots and fennel into a salad bowl.
2. Toast the nuts in a hot frying pan until golden, then tip into a bowl to cool.
3. In same pan, heat oil and gently fry mustard seeds until they begin to pop (about 30 seconds).
4. Pour in lemon or lime juice and mix to make a dressing.
5. In a medium bowl, toss together vegetables and dressing until well combined, sprinkle with nuts, and serve.

carrots, fennel bulbs, peanuts, olive oil, mustard seeds, lemon

Taken from www.food.com/recipe/peppery-fennel-and-carrot-salad-223370 (may not work)