Ingredients
- 4 large carrots, cut into sticks
- 2 tablespoons of lemon juice
- 1 teaspoon of cumin seeds
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of honey
- 1 pinch of ground cinnamon
- a pinch of cayenne pepper
- 2 tablespoons chopped coriander
- 2 tablespoons chopped pistachios
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Preparation
I offer you a Carrot Salad cooked with cumin, a delicious salad with oriental flavors, which you can eat all year round. It will delight young and old alike and is easy to make.In Morocco, carrot salads are often eaten raw, grated, or in combination with other vegetables such as orange or beetroot. As a cooked salad, it can be prepared in multiple ways depending on the mood of the cook.
Cook the cumin seeds in a small dry skillet over low heat for 2 minutes or until fragrant and lightly toasted. Transfer to a plate.
Place the lemon juice, oil, honey and spices in a small jar. Shake well to mix well and let sit for 10 minutes for the flavors to develop properly.
Bring a large pot of salted water to the boil and add the carrots. Bring to a boil and cook for 10 minutes or until tender.
Mix the carrots. Sprinkle with coriander and pistachios and serve the Carrot Salad Cooked with Cumin as a starter or as an accompaniment to meat or fish.
If you like, you can add a little more pepper to give a little spicy taste to your salad.
