WARM CARROT SALAD WITH TOASTED CUMIN DRESSING

Warm carrot salad with toasted cumin dressing image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Previous Next

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 141 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium