Moroccan carrot salad
Author: Riverford Organics | Published: 28th August 2018 06:27 |
A satisfying, fresh vegetarian salad of grated carrots with a crunch of nuts and seeds, sweetness from the sultanas and a sharp lemon and cumin dressing. You don’t need to be too precise about the quantities – just taste as you go along.
Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
• 1 bunch carrots
• 1 handful pumpkin seeds
• 2 tsp cumin seeds
• 1 handful flaked almonds
• 1 handful sultanas
• Juice of 1 orange or lemon
• 3-4 tbsp olive oil
• Sugar
• Salt & pepper
Instruction
- Scrub or peel the carrots and grate them.
- Toast the pumpkin seeds, cumin and almonds in a heavy-based frying pan until golden brown.
- Add to a bowl with the grated carrot, sultanas, juice and oil and mix well.
- Season with salt, pepper and sugar to taste. You may want a little more lemon or oil too.
Courtesy of http://www.riverford.co.uk/
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