Name: Simple carrot salad
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 1 ½kg 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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Simple carrot salad

Simple carrot salad

Ben O'Donoghue

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Serves 6

Easy

Total time: 25 mins

Takes 20-25 minutes

A star rating of 4.3 out of 5.9 ratingsRate

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Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg 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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Nutrition: per serving

kcal146
fat6g
saturates1g
carbs21g
sugars1g
fibre5g
protein2g
salt0.15g

low

Method

step 1

Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2004

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A star rating of 4.3 out of 5.9 ratings

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