Carrot and cumin salad

Positively one of the top 5 favourites salads in our domain (two our of five are carrot based..)

Serves 4 as a salad

Serve this as salad or as an accompaniment for a roast joint. If you prefer sharper, tart taste, you may replace the orange juice with grapefruit juice, even to the point of using it instead of water while boiling.

  • 1 onion, peeled and finely chopped
  • 1tsp ground cumin
  • 1tsp cumin seeds
  • 4tbsp olive oil
  • 6 medium sized carrots, trimmed, peeled and thinly sliced
  • 100ml orange juice
  • Salt and freshly ground black pepper
  • 1tbsp chopped coriander leaves
  1. Gently cook the onion in the olive oil on a low heat with the ground cumin and seeds for 4-5 minutes, without colouring and stirring every so often.
  2. Add the carrots and orange juice, season and add enough water just to cover the carrots.
  3. Bring to the boil, cover with a lid and simmer until just tender.
  4. Remove the lid, turn the heat up and cook on a medium heat until almost all the liquid has evaporated.
  5. Transfer to a bowl and leave to cool.
  6. Stir in the coriander and serve the carrots at room temperature.
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