30 ml (2 tbsp) oil
5 g (1 tsp) mustard seeds
1 tight head spring greens, finely shredded
450 g (1 lb) carrots, grated
a little honey
salt and freshly ground pepper
5 g (1 tsp) mustard seeds
1 tight head spring greens, finely shredded
450 g (1 lb) carrots, grated
a little honey
salt and freshly ground pepper
method
1. Heat oil in a heavy pan with a lid. When it is hot, add the mustard seeds.
2. As soon as the mustard seeds begin to pop, pile in the shredded vegetables, drizzle over the honey and stir well.
3. Turn down the heat, put on the lid and cook for about 3 minutes until just tender. Season and serve.
2. As soon as the mustard seeds begin to pop, pile in the shredded vegetables, drizzle over the honey and stir well.
3. Turn down the heat, put on the lid and cook for about 3 minutes until just tender. Season and serve.
serving amount
serves 4
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