Save for later

Carrot, cumin & coriander salad

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
A tasty salad that's great served with a slice of quiche or a piece of grilled fish or chicken.
Serves
4
Prep
15 minutes
Each 93g serving contains (excludes serving suggestion)
KCal
44
Carbs
6.9g
Protein
0.9g
Fat
2.0g
Saturates
0.30g
Sugars
6.3g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 heaped tsp cumin seeds
2 tsp lemon juice
2 tsp extra-virgin olive oil
half red onion, very thinly sliced
good grind fresh black pepper
2–3 carrots
fresh coriander leaves, to serve
Method
  1. Add the cumin seeds to the palm of your hand and gently crush and rub them with the thumb of your other hand to release the flavours, then add them to a bowl
  2. Add the lemon juice, olive oil, onion and pepper. Mix and set aside.
  3. Use a vegetable peeler to shave the carrots into thin ribbons.
  4. Toss the carrots into the dressing and serve scattered with a few fresh coriander leaves.
Chefs tips
  • You could use poppy seeds, sesame seeds or caraway seeds instead of cumin seeds. Or try using a different oil such as toasted sesame or walnut.
  • For a really colourful salad, look out for heritage carrots which as well as orange can be purple, white or yellow.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk