Carrot and Cumin Salad
Recipe shared by Better Food Traders
Ingredients | Serves 4 | Cook 40 Mins
- Carrots
- 1tsp of cumin seeds
- 1 garlic clove
- 1/2tsp of salt
- 1 lemon
- Sugar
- Olive oil
- Chopped coriander.
Method
- Serve as a side dish or as part of a mezze or tapas.
- Steam your carrots – sliced thickly or whole if they are baby ones.
- Roast a teaspoon of cumin seeds and then pound them in a pestle and mortar or grinder
- Add a crushed garlic clove.
- Half a teaspoon of salt and grind some more.
- Mix in the juice of a lemon, half a teaspoon of sugar and a tablespoon of olive oil.
- Toss the carrots in the dressing together with a handful of chopped coriander.
- Serve warm or cold.
Share This Recipe
By cooking with seasonal ingredients provided by a local fruit and veg box scheme, you can contribute to the development of local, sustainable food networks that offer a more ethical and more robust solution to feeding the planet. You’ll be supporting regional growers and producers who use planet-friendly farming methods in finding alternative routes to market. And all by getting back in the kitchen.
Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.
