Carrot salad with cumin and garlic

Salads

Carrot salad with cumin and garlic

Name: Carrot salad with cumin and garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4

Side Serves 4 20 min

There are many versions of this simple recipe throughout the Middle East and North Africa. This one, lightly seasoned with cumin, garlic and lemon juice, is a lovely vegetarian starter or side. It can be eaten warm or at room temperature. To make it more substantial, garnish with parsley, black olives and hard-boiled eggs.

Ingredients

6 carrots
1 tbsp olive oil
2 garlic cloves, finely chopped
½ tsp ground cumin
juice of ½ lemon
salt and pepper

Method

Prep time: 5 min

Cooking time: 15 min

Step 1
Peel (or wash and scrape) and cut the carrots into sticks. Boil in salted water or steam until just cooked, then drain.
Step 2
In a large frying pan, heat the oil and put in the carrots, garlic, cumin and some salt and pepper. Sauté on a medium to high heat, stirring and turning the carrots over until the garlic just begins to colour. Sprinkle with lemon juice and serve cold.