Very simple but really ideal recipe in terms of exotic flavour, using up the coriander and healthy eating with the carrots
Basic idea is to cook carrots until OK for a salad, then leave to marinade with some spices – cumin, coriander and fresh ginger – before adding a vinaigrette with lime, olive oil and some salt.
- 4 carrots
- half a teaspoon of cummin
- half a teaspoon of coriander – doesnt really sound enough
- one inch piece of ginger grated
- pinch of cayenne
- juice of half a lime
- 2 tablespoons of olive oil
- 2 tablespoons of coriander
Cut carrot into batons 2inches long and 1/4 inch square; cook in boiling water until almost tender but still crisp; season with salt; mix 1/4 teaspoon cumin and coriander toasted and ground; add 1inch of fresh ginger peeled and grated and spread over the carrots and leave to marinade; whisk juice of half a lime, extra virgin olive oil and chopped coriander or parsley, pour over.