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Carrot salad with cumin
Cooked carrots dressed warm with oil, garlic, cumin and lemon.
- Time
- 15 min
- Serves
- 4
- Oil
- Sunrise
Ingredients · Serves 4
- 500 g carrots, in thick slices
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Juice of 1 lemon
- 4 tbsp Noor olive oil
- A handful of parsley, chopped
- Salt
Method
- Boil the carrots in salted water for 8–10 minutes, until tender but not soft.
- Drain and, while still warm, toss with the garlic, cumin, paprika, lemon juice and oil.
- Leave for at least 15 minutes so the carrots take up the dressing.
- Add the parsley and salt to taste. Serve at room temperature.