Recipe

Carrot, raisin and herb salad

  • 15 mins cooking
  • Serves 6
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Ingredients

Carrot, raisin and herb salad
  • 1.2 kilogram baby carrots, trimmed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) orange juice
  • 2 tablespoon lemon juice
  • 1/3 cup (50g) raisins
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup firmly packed fresh mint leaves

Method

Carrot, raisin and herb salad
  • 1
    Preheat oven to 200°C.
  • 2
    Combine carrots, spices and half the oil in large shallow baking dish. Roast, uncovered, about 15 minutes or until carrots are tender. Cool 20 minutes.
  • 3
    Meanwhile, make dressing by combining juices, raisins, remaining oil and half the parsley in a large jug. Season to taste.
  • 4
    Serve carrots drizzled with dressing, and sprinkle with mint leaves and remaining parsley.

Notes

You'll need 3 bunches of baby carrots.