Tender cooked carrots tossed with a coriander, cumin and fresh mint dressing. This delicious Middle Eastern side dish can be served hot or cold.

(Read the related post.)

3 carrots—peeled and ends removed

1½ teaspoons cumin seeds

¾ teaspoon coriander seeds

1 teaspoon salt

½ clove garlic—minced

1½ tablespoons extra virgin olive oil

1 teaspoon lemon juice

1 tablespoon finely chopped fresh mint

CUT each carrot in half, then cut each half lengthwise into equal-sized batons. BOIL the carrots for 7 minutes until just tender. WHILE the carrots are cooking, place the cumin and coriander seeds in a dry pan and lightly toast for 2-3 minutes over a medium heat, shaking the pan occasionally (when you start to smell the spices you know they're ready). REMOVE from the heat and put the seeds into a mortar and pestle and roughly grind them, leaving a little bit of texture. ADD the salt, garlic, olive oil and lemon juice and mix together until well combined. TOSS the mixture with the carrots and mint to thoroughly coat.

Moroccan Chickpea & Coucous Salad. An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing.   Fava Beans with Marinated Artichoke Hearts & Olives. A tasty Greek appetizer with succulent kalamata olives, tender fava beans and marinated artichoke hearts.   Green Bean Salad with Basil & Pine Nuts. An Italian-style green bean salad with a simple basil and olive oil dressing and freshly toasted pine nuts.

Printer-friendly version