lunch · vegetarian · vegan · dairy-free
Cumin lemon carrot salad
Tender carrots tossed while warm with cumin, lemon and garlic, then finished with fresh parsley.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dry the washed produce. Keep the dressing separate until the final toss.
-
2
Slice the carrots and simmer them in lightly salted water until just tender, then drain.
-
3
Toss the warm carrots with the lemon juice, olive oil, ground cumin, grated garlic and fine salt.
-
4
Let them cool slightly, then stir in the chopped parsley.
