Piñata Salad
Clock Image
Prep: 15 mins
Cook: 1-2 mins
Grab your salad spoons and whack away at this zesty (thank you, limes) spring number. Blindfold optional, of course.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A bunch of radishes
  • 3 carrots
  • 1 tbsp cumin seeds
  • 1 lime
  • A punnet of alfalfa sprouts
  • A handful of chervil
  • 1 avocado
From your kitchen
  • A few glosses of olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and coarsely grate your radishes and carrots. Heat a dry frying pan over a medium heat. Add your cumin seeds. Toast for 1-2 mins till just fragrant. Keep a pinch for later, stir the rest in with your grated veg.

  • 2.

    Zest your lime. Juice it. Add all of the zest and half the juice to the salad. Gloss with a little oil. Add a pinch of salt and pepper. Toss to mix.

  • 3.

    Rinse and drain your alfalfa sprouts. Roughly chop your coriander. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.

  • 4.

    Halve, stone and peel your avocado. Divide the salad between two large bowls or plates. Pop the avocado halves in the centre. Season. Drizzle over the rest of the lime juice and a gloss of oil. Finish with the remaining cumin seeds and chopped coriander.

  • 5.