Cumin Roasted Carrot Ribbon Salad

Sweet roasted carrot ribbons, crisp cucumber and Persian-Style Rice are brought together with a creamy cumin and lemon yoghurt dressing. Fresh, colourful and packed with flavour, it's perfect for lunches, picnics or light dinners.

 

Written by Merchant Gourmet
20 minutes Serves 2 Beginner
Cumin Roasted Carrot Ribbon Salad
Ingredients
  • 1 pouch Merchant Gourmet Persian Style Rice & Lentils
  • 2 large carrots, peeled into ribbons
  • 150g cucumber, cut into rounds
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Pomegranate seeds, to serve (optional)
  • Cumin Yoghurt Dressing
  • 3 tbsp plain yoghurt (or plant-based alternative)
  • ½ small lemon, zest and juice
  • 1 tsp ground cumin
  • 1–2 tbsp water
  • Pinch of salt

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Persian Style Rice & Lentils
Persian Style Rice & Lentils
250G
  1. Preheat the oven to 200°C / 180°C fan.
  2. Peel the carrots into ribbons and cut any remaining core into thin matchsticks.
  3. Arrange the carrots on a baking tray, drizzle with the olive oil and sprinkle with 1 teaspoon of the cumin. Toss well to coat.
  4. Roast for 10 minutes, turning halfway through, until tender and lightly caramelised.
  5. Meanwhile, make the dressing. Combine the yoghurt, lemon zest, lemon juice, remaining cumin, olive oil and a pinch of salt. Add 1–2 tablespoons of water until you reach a smooth, spoonable consistency.
  6. Heat the Merchant Gourmet Persian Style Rice & Lentils according to the packet instructions or serve at room temperature.
  7. Toss together the quinoa and lentils, roasted carrots and cucumber.
  8. Divide between serving bowls and drizzle generously with the cumin yoghurt dressing.
  9. Finish with pomegranate seeds, if using.

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