THE RAINBOW ROOM’S CARROT AND PEANUT
SALAD
 NIGELLA

Photograph by Petrina Tinslay

INGREDIENTS

4 medium carrots, peeled
75g salted peanuts
2 tablespoons red wine vinegar
2 tablespoons groundnut oil
few drops sesame oil
Serving Size : Serves 1–2, depending on your compulsiveness or generosity.
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METHOD

1.Grate the carrots very coarsely, push them through the french-fry cutter in the processor, or just cut them into skinny batons. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex pudding basin I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.
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