Fruity & Spicy Carrot Salad (vegetarian)

Serves: 4 Preparation: 10 minutes


  • 500g peeled and grated carrots
  • 2 tbsp Hibiscus Lily tangy and spicy date and tamarind chutney
  • 2 tbsp oil of your choice (extra virgin olive oil, toasted sesame seed oil, walnut oil)
  • 1 spring onion finely chopped
  • 1 tbsp golden raisins
  • 1 tbsp cranberries
  • 2 tbsp lightly toasted pumpkin seeds
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped mint leaves
  • sea salt according to taste
  • coarsely ground black pepper according to taste


  1. Add carrots, spring onions, raisins, cranberries, pumpkin seeds, coriander leaves, mint leaves into a large bowl.
  2. In a small bowl mix together date and tamarind chutney with oil of your choice, salt and black pepper and mix with the ingredients in the large bowl.

This healthy dish makes a great side dish or a starter (add cheese of your choice cut into cubes). It is quick to make and adds colour and variety to a summer buffet or a barbeque, and makes a good accompaniment to pastry based appetisers with cocktails. It also goes well with Indian snacks such as pakoras or samosas.

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