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Recipes

Just-pulled carrot, snap pea + cashew

Simon Boyle

This side dish makes the best of the freshest carrots and spirited seasonal flavours and textures.

just-pulled-carrots.jpg

Stuff you’ll need

20ml sesame oil
20ml olive oil
300g baby carrots
300g sugar snap peas
50g cashew nuts
50ml sweet chilli sauce
20ml honey
3 limes sliced into wedges
20ml rice wine vinegar

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes

Get stuck in

1. In a hot wok stir fry the carrots in the sesame oil and olive oil. After 2-3 minutes they should start to blister. Add the cashew nuts and continue to fry for 2-3 minutes.

2. Toss in the sugar snap peas and lime wedges, and continue cooking for a minute or two.

3. Pour in the sweet chilli sauce, honey and rice wine vinegar and cook until the carrots and peas are cooked.

4. Place into a bowl and serve immediately.