Back to our recipes

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

Ingredients

Instructions


Deprecated: wp_make_content_images_responsive is deprecated since version 5.5.0! Use wp_filter_content_tags() instead. in /var/www/html/wp/wp-includes/functions.php on line 4777
  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

How'd you get on?

If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!

Got any suggestions or improvements or tips? Let us know!

Also featured in...

Related Recipes