Sunday, May 13, 2012

Carrot and Cumin Salad with Coriander

I associate cooked carrots with overly sweet dishes and generally avoid them, but this recipe pairs carrots with plenty of spices, making a delicious salad that appeals even to people who prefer their carrots raw.

(Oh and by the way, this begins this month's foray into the cookbook of the month. I don't think it will be as used as last month's, but what I've made so far has been pretty darn good.)

One year ago: Key Lime Meringue Pie
Two years ago: Chocolate Orbit Cake with Blackberry-Cassis Sauce

Carrot and Cumin Salad with Coriander (from Moro)

450g carrots
2/3 tsp cumin seeds
1 garlic clove
juice of 3/4 lemon
1/3 tsp sugar
1 tbsp olive oil
1 bunch fresh cilantro, roughly chopped
sea salt

1. Peel carrots and boil whole in salted water until tender (~10 minutes for me). Drain and let cool.
2. Roast cumin seeds in small skillet over medium heat until fragrant and colour darkens, 2 minutes.
3. Grind cumin in mortar and pestle and add garlic and 1/2 tsp salt. Pound.
4. Mix in lemon juice, sugar, and olive oil with garlic.
5. Toss carrots in cumin dressing with chopped cilantro and serve at room temperature.

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