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, vegans and vegetarians

Ingredients

1 x 250g Pouch of Merchant Gourmet Aromatic Persian-Style Quinoa & Lentils
2 large carrots, outer peel removed
2 tsp ground cumin
150g cucumber, cut into rounds
3 tbsp plain yoghurt
Zest and juice of ½ small lemon
Optional: pomegranate seeds to serve

Instructions

Preheat the oven to 180 fan (200 C)
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
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
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