Moorish Carrot Salad
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 kg carrots, peeled
- 1 plump garlic clove, peeled
- 2 teaspoons cumin seeds, toasted
- 1 teaspoon honey
- 1 lemon, juice of
- 4 tablespoons raisins
- 4 tablespoons pine nuts, toasted
- 2 tablespoons olive oil
- 1⁄4 cup coriander, roughly chopped
directions
- Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
- While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt; add the cumin seeds and pound a little more to combine.
- Stir in the honey and lemon juice.
- Drain the carrots, leave until cool enough to handle
- 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.
- 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.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...