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Carrot and cumin salad

Recipe from: 3/31/2005 12:00:00 AM
carrot salad

Ingredients 8
Servings 4


  • 450
    carrots, scraped
  • salt
  • 4
    cumin seeds
  • 1
    garlic clove
  • 1
    lemon, the juice
  • 2
    castor sugar
  • 15
    olive oil
  • 2
    handfuls of fresh coriander, roughly chopped


Place the carrots and salt to taste in a saucepan and pour over just enough boiling water to cover the carrots.
Cook until the carrots are just cooked but still firm.
Drain, leave to cool, then pat dry.
Cut the carrots into thick strips and place in a mixing bowl.
Toast the cumin seeds in a small dry pan over medium heat until they just begin to brown (about two minutes).
Pound the seeds using a mortar and pestle.
Add the garlic and 2 ml salt and pound until blended.
Add the lemon juice, castor sugar and olive oil and blend well.
Pour over the carrots, add the coriander and mix gently. Serve at room temperature.

Read more on: natures garden  |  sauté

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