THE STUDENT VEGETARIAN COOK BOOK

Tum the salad mixture into 4 serving-bowls, arrange the tomato segments round the edge and place 3 or 4 basil leaves in the centre of each.

- CARROT AND PEANUT SALAD-

Although this is particularly good made with fine-textured, little, new carrots, older ones are also suitable: the important point is that they should have plenty of flavour. If you can, buy organic ones, since in my experience carrots usually have more flavour when grown in this way.

The salad does not take long to prepare except for chopping the carrots, which, as the aim is to match the size of the peanuts, should be cut up fairly small.

Tiny new carrots can simply be sliced; the quickest method of chopping bigger ones is to slice them and then cross-chop several slices at a time.

This salad goes particularly well with Baked Potatoes (see page 167). For 4.

- INGREDIENTS -

I Ib/500 g carrots

2 bunches spring onions

8 oz/250 g sulwnas

8 oz/250 g unsalted peanuts

French or Lemon and Tomato Dressing (see pages III and 11 2)

4 crisp apples

- METHOD -

Trim the ends of the carrots and peel or scrub and dry them. Slice new ones orslice and cross-chop others into 113 inch/8 mm dice. Cut the root and green leaves from the onions, peel off the outer layer and (since they are otherwise too slippery to chop easily) slide off the fine membrane underneath and discard; chop the onions fairly finely.

2 Separate any sultanas which have stuck together. Put the carrots, onions, sultanas and peanuts into a salad bowl. Pour the dressingover them. Wash, quarter, core and finely chop the apples; add to the salad and toss.