Name: Carrot, cumin & coriander salad
Prep time: 15 minutes
Yield: 4
Ingredients: 1 heaped tsp cumin seeds; 2 tsp lemon juice; 2 tsp extra-virgin olive oil; half red onion, very thinly sliced; good grind fresh black pepper; 2–3 carrots (300g); fresh coriander leaves, to serve

A tasty salad that's great served with a slice of quiche or a piece of grilled fish or chicken.

Serves

Prep

15 minutes

Nutritional Information:

Each 103g serving contains (excludes serving suggestion)

KCal: 53
Carbs: 5.8g
Fibre: 3.1g
Protein: 1.0g
Fat: 2.2g
(Low)
Saturates: 0.3g
(Low)
Sugars: 5.2g
(Medium)
Salt: 0.09g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

1 heaped tsp cumin seeds
2 tsp lemon juice
2 tsp extra-virgin olive oil
half red onion, very thinly sliced
good grind fresh black pepper
2–3 carrots (300g)
fresh coriander leaves, to serve

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Method

Step 1

Add the cumin seeds to the palm of your hand and gently crush and rub them with the thumb of your other hand to release the flavours, then add them to a bowl

Step 2

Add the lemon juice, olive oil, onion and pepper. Mix and set aside.

Step 3

Use a vegetable peeler to shave the carrots into thin ribbons.

Step 4

Toss the carrots into the dressing and serve scattered with a few fresh coriander leaves.

Recipe tips

You could use poppy seeds, sesame seeds or caraway seeds instead of cumin seeds. Or try using a different oil such as toasted sesame or walnut.
For a really colourful salad, look out for heritage carrots which as well as orange can be purple, white or yellow.