Simple carrot salad

Recipe uploaded by

Ben O'Donoghue

1 rating

Most people would make this again

Recipe by Ben O'Donoghue

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Tested

1. Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
2. While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
3. Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

Per serving

146 kcalories, protein 2g, carbohydrate 21g, fat 6 g, saturated fat 1g, fibre 5g, salt 0.15 g

Latest comments and suggestions

• mags

  17 February 2008

  mags commented on this recipe

  i made this recipe several years ago when it first appeared in the good food magazine,it was wonderful.but i forgot to add it to my recipe book so have been searching for it ever since,needless to say i have now made a note of it.i would recomend it to anyone,its easy,quick and very tasty.

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• mags

  17 February 2008

  mags rated this recipe

  

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• Janice

  02 August 2008

  Janice commented on this recipe

  I didn't have any coriander, raisins or pine nuts and it still tasted gorgeous!

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Ingredients

• 1½ kg carrots , peeled
• 1 plump garlic clove , peeled
• 2 tsp cumin seeds , toasted
• 1 tsp honey
• juice of 1 lemon
• small handful raisins
• small handful pine nuts , toasted
• 2 tbsp olive oil
• 1 bunch coriander , roughly chopped

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Difficulty and servings

Serves 6

Preperation and cooking times

Vegetarian

Ingredients

• 1½ kg carrots , peeled
• 1 plump garlic clove , peeled
• 2 tsp cumin seeds , toasted
• 1 tsp honey
• juice of 1 lemon
• small handful raisins
• small handful pine nuts , toasted
• 2 tbsp olive oil
• 1 bunch coriander , roughly chopped

Per serving

146 kcalories, protein 2g, carbohydrate 21g, fat 6 g, saturated fat 1g, fibre 5g, salt 0.15 g

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