The BBC Good Food logo
Middle Eastern carrot salad

Middle Eastern carrot salad

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal69
low infat3g
saturates1g
carbs9g
sugars9g
fibre4g
protein1g
salt0.1g
Advertisement

Ingredients

  • ½ tsp orange blossom water
  • ½ tsp ground cumin
  • 1 tbsp extra virgin olive oil
  • juice ½ lemon
  • 500g carrot , shredded or grated
  • large handful small mint leaves

Method

  • STEP 1

    Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.

  • STEP 2

    Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

Goes well with

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content