The flavours and textures are what makes this salad for me. There’s the corn and almonds for crunch, the sweetness of the carrots and sultanas, slight spiciness from the curry powder, fluffy quinoa, coriander for a hit of freshness, all topped off with a creamy dressing. It’s. So. Good.
I love to enjoy this warm, but it’s also really great cold. Perfect for making a batch for lunches that satisfy during the week. Plus it makes a lovely side dish at dinner!
The carrot and sultana elements are inspired by a tasty dish my husband cooks up. Before that I never really enjoyed sultanas, but when cooked they become my favourite part of the dish! So even if you’re not a huge fan yourself, don’t let that put you off, they soften and become a little juicy and it’s delicious.
Since the sultanas and carrots bring the sweet element to the dish, no extra sweetener is needed for the dressing!
Keep an eye out on Friday if you’d like an additional lunch recipe. I’ll be posting another one of my favourites in the Free Exclusive Recipes section.
*I used a julienne peeler to cut the carrots into strips, then sliced them into 2cm long pieces. I know a lot of food processors have a chopping option too. I haven’t tried it, but I think using the biggest section on a grater would work well.