
Middle Eastern carrot salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats
- Gluten-free
- Healthy
- Vegan
- Vegetarian
Showing items 1 to 3 of 6
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No-fuss shepherd's pie
App onlyChickpea salad. This is a premium piece of content available to registered users.
Smoky carrot & chickpea traybake
Honeyed beetroot & carrot salad with feta & hazelnuts
Easy carrot cake
Chicken satay salad
No-fuss shepherd's pie
App onlyChickpea salad. This is a premium piece of content available to registered users.
Smoky carrot & chickpea traybake
Honeyed beetroot & carrot salad with feta & hazelnuts
Showing items 1 to 3 of 3
Moroccan roast chicken with apricots
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Spiced roast lamb
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
- ½ tsp orange blossom water
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
- juice ½ lemon
- 500g carrotshredded or grated
- large handful small mintleaves
Nutrition: per serving
- kcal69
- fat3glow
- saturates1g
- carbs9g
- sugars9g
- fibre4g
- protein1g
- salt0.1g
Method
step 1
Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
step 2
Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.
Recipe from Good Food magazine, October 2013
Comments, questions and tips (5)
Overall rating
lizleicester
Delicious - even though I used orange juice instead of orange blossom water! We all ate masses of this and it's lovely.
rubseb
I substituted grated zest from half an orange for the blossom water, which tasted great.
danicquinn
This was so easy, and delicious. I added some orange zest, and would maybe even add a little orange juice too next time. I would make it about 15 minutes before serving so that the acid from the sauce has time to soften the carrot a little more. I used a grater to shred the carrot, which was very…
JenRee
You use a gadget with a peeler one side and shredder the other, by Deiss. I got mine from Amazon
Sara Brown
kiwi-abroad, I have also contacted them by email about this too
kiwi-abroad
Trying to access Oct 2013 recipes fails to display the Oct 2013 recipes that already appear on the home page. And prevents us from seeing the total Oct 2013 list of recipes. Can you please investigate this (another) glitch in your system. Tks