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Ingredients
- 450g/1lb carrots, coarsely grated
- 25g/1oz low-fat spread
- 1 tablespoon mustard seeds
- 1 tablespoon freshly squeezed
- lemon juice salt and freshly ground black pepper
Instructions
- Put the carrots in a salad bowl,
and season with salt and pepper. - Melt the low-fat spread in a frying
pan over a medium heat, and add
the mustard seeds. - When they start to pop, add the
lemon juice, stir and pour over the
salad. Toss well and serve straight
away, while still warm.
