Warm carrot salad with toasted cumin dressing

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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.

PER SERVING

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

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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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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, salt 0.1 g

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