Simple carrot salad
Turn boiled carrots into an impressive side dish in minutes with this simple recipe.
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 20-25 minutes
Vegetarian
- Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
- 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.
- 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, sugar 1g, salt 0.15 g
Recipe from Good Food magazine, June 2004.
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http://www.bbcgoodfood.com/recipes/2606/
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Ingredients
- 1½kg 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
Preparation and cooking times
Takes 20-25 minutes
Vegetarian
Brilliant twist for carrots
Ingredients
- 1½kg 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, sugar 1g, salt 0.15 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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17 February 2008
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17 February 2008
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