This Indian chicken and carrot salad makes a perfect light lunch or dinner, and the use of spices, such as cumin and coriander, give it plenty of flavour. Cumin, in particular is a bit of a wonder spice and it can aid digestion, fend off colds help ease respiratory diseases and even apparently help to stop insomnia.
Ingredients (serves 2)
200g cooked roasted chicken, shredded
1 large carrot, grated
20g toasted flaked almonds
20g sultanas
2 handfuls of watercress, rocket and spinach salad
½tsp cumin seeds
½tsp coriander seeds
3tbsp fat free natural yoghurt
1tbsp chopped mint
Method
Mix together the chicken, carrot, almonds, sultanas and salad.
Toast the seeds for one minute in a small frying pan and crush lightly in a pestle and mortar, then stir into the yoghurt with the mint.
Toss into the salad and serve!
Recipe courtesy of makemoreofsalad.com
