Middle Eastern spices add a touch of the exotic to traditional carrot salad.
Preparation Time
10 minutes
Ingredients (serves 6)
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
2 garlic cloves, finely chopped
1 tbs honey
1 tsp ground cumin
1 tsp mild paprika
1/4 tsp ground cinnamon
1/4 tsp rosewater essence (optional) (see note)
3 carrots, peeled, thinly sliced crossways
1 bunch radish, ends trimmed, thinly sliced
1 cup fresh mint leaves, torn
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Method
Whisk oil, lemon juice, garlic, honey, cumin, paprika, cinnamon and rosewater, if desired, in a bowl. Season with salt and pepper.
*Combine the carrot and radish in a large bowl.
*Add dressing and mint to the salad. Toss to combine. Serve.
Notes
Although optional, rosewater adds a delicate fragrance to this dish.
Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 2 up to 3 hours ahead. Cover and store in the fridge. Continue from step 3 just before serving.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
