CATEGORIES

Home > Vegetarian > Carrot
Spiced roast carrot salad with coconut dressing Recipes
Prep Time
15
Minutes
Total Time
40
Minutes
Makes
4
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Spiced roast carrot salad with coconut dressing
Country : United States
Rating :
Category : Home > Vegetarian > Carrot
Chef : Gemma Luongo
Email Print SMS
INGREDIENTS


2 bunches baby (Dutch) carrots, tops trimmed leaving 2cm attached
2 tbs olive oil
1 tsp ground cumin
1/2 tsp ground ginger
125ml (1/2 cup) light coconut cream
2 tsp fresh lime juice
1/4 tsp finely chopped garlic
50g baby spinach leaves
35g (1/4 cup) Majans Bhuja Nut Mix
DIRECTION


Preheat oven to 180C. Place carrots, oil, cumin and ginger in a 2L (8-cup) capacity baking dish. Toss to coat. Roast for 40 minutes or until carrots are tender.

Combine the coconut cream, lime juice and garlic in a small bowl. Taste and season with salt and pepper.

Arrange the warm carrots and spinach on a serving platter. Sprinkle with the nut mix. Drizzle over the dressing to serve.
NOTE:

Tip: Natural selection - Carrots develop flavour with age, so don't buy any that are too thin or small. Cut off the tops for easier storage.

Baby carrot know-how

Baby carrots taste great with cumin, honey, butter, onion, parsley, chicken, potatoes, ginger and nutmeg. There's no need to peel baby carrots - just give them a scrub and away you go. Carrots really do help you see in the dark - they're high in beta-carotene, or vitamin A, which is vital for eye health.
SOURCE:

http://www.taste.com.au/recipes/23575/spiced+roast+carrot+salad+with+coconut+dressing