Warm carrot salad with toasted cumin dressing

Warm carrot salad with toasted cumin dressing

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(3 ratings)

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Cooking time

Prep: 25 mins - 35 mins , plus cooking

Skill level

Easy

Servings

Serves 4

A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
141
protein
2g
carbs
20g
fat
7g
saturates
1g
fibre
4g
sugar
5g
salt
0.1g

Ingredients

  • 2 tsp cumin seeds
  • 750g carrots, cut into short sticks
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp lemon juice
  • 4 tsp light muscovado sugar
  • 2 garlic cloves, thinly sliced
  • ½ tsp paprika
  • handful of chopped coriander
  • finely grated zest of 1 lemon

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Method

  1. Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
  2. Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
  3. Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.

Recipe from Good Food magazine, May 2002

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Comments

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bonnebouffe's picture
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Very pleasant. I reduced the sugar, however.

tonyah's picture
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I slightly modified the recipe but it was delicious. I would definitely do it again. I cut out the coriander and garlic (because the people I was cooking for didn't like them), cut back on the sugar to 1 tsp (because I don't like things too sweet; honey would probably work well too), and cheated with the cummin, using powdered. It was delicious.

issie1414's picture
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A very different way to cook carrots
Loved the cumin hint, but would put a little more lemon in next time.

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