Carrot and Cumin Salad (4)

A recipe for carrot salad from Moro.

Carrot and Cumin Salad (4)
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Carrot and Cumin Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Scrub the carrots and boil whole in salted water until they are tender. Drain, then spread them out to cool and dry before slicing them quite thinly.
  2. Roast the cumin seeds in a small saucepan over a medium heat for about 2 minutes until they start to change colour. Pound in a pestle and mortar then add the garlic and 1/2 tsp seasalt and pound some more.
  3. Add the lemon juice, sugar and olive oil to the garlic and mix well.
  4. Toss the carrots and chopped coriander in the cumin dressing . Serve at room temperature.
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