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Cumin Roasted Carrot Ribbon Salad

Cumin Roasted Carrot Ribbon Salad

These quick roast carrots are a game changer and perfect for a speedy work lunch. Make it vegan with a plantbased yoghurt, or add an additional portion of protein for a more substantial dinner.

By  Recipe by @SpoonfulofHappy_ Photography

  • Serves 2

  • 20 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free and vegetarians

Aromatic Persian-Style Quinoa & Lentils



  1. Preheat the oven to 180 fan (200 C)
  2. Peel the carrots into ribbons, then chop any remaining core into matchsticks and spread evenly across a large baking tray. Sprinkle with 1 tsp of the cumin and 1 tbsp olive oil, then mix until coated. Roast for 10 minutes, flipping half way
  3. Meanwhile, put the yoghurt, lemon zest and juice, and the remaining 1 tsp cumin into a jar with a pinch of salt and 1 tbsp olive oil. Pop the lid on and shake to combine. Add 1-2 tbsp water until you reach the desired consistency
  4. To serve, mix the grains, carrots and cucumber together, then place into bowls. Top with the yoghurt dressing and a handful of pomegranate seeds if desired

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