Warm Carrot Salad with Toasted Cumin Dressing

Name: Warm Carrot Salad with Toasted Cumin Dressing
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: moroccan
Ingredients: 2 tsp cumin seeds; 750g carrots cut into short sticks; 2 tbsp extra-virgin olive oil; 4 tbsp lemon juice; 4 tsp light muscovado sugar; 2 garlic cloves thinly sliced; 1/2 tsp paprika; handful of chopped coriander; finely grated zest of 1 lemon

4.15 (6)

⏱ 35 mins 🍽 Serves 4 🌶 moroccan ✅ Easy 🏷 Side dish

This warm Moroccan carrot salad features a fragrant dressing made from toasted cumin seeds, lemon juice, and paprika. Carrot sticks are gently boiled for 3-4 minutes before being tossed with the spiced dressing, fresh coriander, and lemon zest. It is designed to be served at room temperature as a flavourful accompaniment to main courses like lamb, chicken, or fish. The recipe serves four people.

Ingredients

2 tsp cumin seeds
750g carrots cut into short sticks
2 tbsp extra-virgin olive oil
4 tbsp lemon juice
4 tsp light muscovado sugar
2 garlic cloves thinly sliced
1/2 tsp paprika
handful of chopped coriander
finely grated zest of 1 lemon

Method

Toast the cumin seeds in a dry frying pan for a few minutes until fragrant and slightly darker. Grind the toasted seeds using a spice or coffee grinder.
Place the carrot sticks in a saucepan and cover them with cold water. Add a few pinches of salt, bring to the boil, then reduce the heat and simmer gently for 3-4 minutes. Drain the carrots.
Whisk together the olive oil, lemon juice, and sugar. Add the sliced garlic and 1⁄4 tsp salt, then stir in the ground cumin and paprika. Combine this dressing thoroughly with the warm carrots and allow to cool, stirring now and then. Finally, mix through the chopped coriander and lemon zest before serving at room temperature.

Nutrition (per serving)

Calories141 kcal

Fat7 g

Saturates1 g

Carbs20 g

Sugars5 g

Fibre4 g

Protein2 g

Sodium40 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinemoroccan

DietHealthy