Spicy Carrot Salad

4 large carrots, cut into batons
2 Tblsp pistachios, chopped
2 Tblsp coriander
2 Tblsp lemon juice
zest of 1 lemon
2 tsp cumin seeds
2 Tblsp olive oil
1 tsp sugar
1/4 tsp ground cinnamon
pinch cayenne pepper
Add the carrots to a saucepan of boiling, salty water, and boil for 5 minutes until tender. Drain and cool.
Cook the cumin in a frying pan over a low heat for 2 minutes until lightly toasted and fragrant. Cool.
Place the lemon juice, zest, sugar, oil and spices in a jar with a lid and shake well to combine.
Toss the carrots in the dressing and serve sprinkled with the coriander and pistachios.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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