Carrots With Cumin & Herbs
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
