Carrot and Cumin Salad

January 19th, 2009

I wasn’t convinced by this recipe at first, as you probably know, I like my carrots raw or at the very least roasted. Like I said, this salad where they are boiled and then dressed in a fragrant cumin seed dressing did not convince me straight away.

Whilst I wasn’t blown away, its definitely tasty and something new to do with carrots. It also worked really well with the other dishes of the mezze. I reckon it would go well with grilled fish or chicken too.

serves 4 as a side salad

500g carrots, peeled
1tsp cumin seeds
1 garlic clove, finely chopped
1tbsp lemon juice
1tbsp olive oil
pinch sugar
1 small bunch coriander, chopped

  • Boil the carrots until tender, drain and leave to cool slightly.
  • Meanwhile, toast the cumin seeds in a dry pan until you can smell the cumin.
  • Transfer to a bowl with the lemon juice, sugar, garlic and olive oil. Mix well and season.
  • Once cool, slice the carrots thinly and toss with the dressing and coriander.
  • Serve at room temperature.
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