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Carrots With Cumin & Herbs

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Ingredients

  • 2 teaspoons cumin seeds
  • 500 g carrots peeled and cut into thick, bite-sized sticks
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 garlic cloves crushed
  • 1½ teaspoons runny honey
  • small bunch of coriander finely chopped
  • small bunch of mint finely chopped
  • sea salt and black pepper

Instructions

  • Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 2 minutes, shaking constantly, until they emit a nutty aroma.
  • Transfer to a bowl and leave to cool.
  • Cook the carrots in a steamer for 10–12 minutes until tender.
  • Refresh under cold running water, then drain.
  • Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey.
  • Season to taste, then stir in the coriander and mint.
  • Serve as a side dish to accompany tagines.

Notes / Tips / Wine Advice:

For carrot salad with orange blossom water & cumin,

peel and grate 500 g carrots and transfer to a bowl. Mix together the juice of 1 lemon with 2 tablespoons orange blossom water, half a teaspoon ground cumin and 1 teaspoon honey. Pour the dressing over the carrots, toss to mix well and season with salt and pepper. Serve the salad with tagines.
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Course Side Dish / Vegetables
Cuisine Arabic / Moroccan