Warm carrot salad with toasted cumin dressing

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• issie1414

  18 February 2008

  issie1414 rated and commented on this recipe

  

  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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• Sheep

  23 September 2010

  Sheep rated and commented on this recipe

  

  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.

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• Lavender

  07 July 2011

  Lavender rated and commented on this recipe

  

  Very pleasant. I reduced the sugar, however.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 35 mins

Super healthy

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

PER SERVING

141 kcalories, protein 2g, carbohydrate 20g, fat 7 g, saturated fat 1g, fibre 4g, sugar 5g, salt 0.1 g

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