Spicy Carrot Salad

Ingredients
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
Method
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.

Advertisements
This entry was posted in Salad and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s