How to make Mustard carrot salad

• 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.

Points to remember

Fresh Carrots:

Ensure that the carrots are fresh and firm. Discard any carrots that show signs of spoilage or have a mushy texture.

Proper Peeling and Washing:

Peel and wash the carrots thoroughly to remove any dirt or contaminants. Use a vegetable brush if necessary.

Mustard Quality:

Check the freshness of the mustard used in the dressing. Ensure it is within its expiration date and has been stored properly.

Allergies:

Be mindful of mustard allergies or any other allergies among those who will be consuming the salad. Consider offering alternatives if needed.

Cutting Precautions:

Use a sharp knife when cutting the carrots and exercise caution to avoid accidental cuts. Work on a stable surface to ensure safety.

Hygienic Practices:

Wash hands thoroughly before handling ingredients, and use clean utensils and cutting boards to prevent cross-contamination.