0:15

To Prep

0:40

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Spiced roast carrot salad with coconut dressing
  • Ingredients
  • Nutrition
  • Specials
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C. Place carrots, oil, cumin and ginger in a 2L (8-cup) capacity baking dish. Toss to coat. Roast for 40 minutes or until carrots are tender.

    2. Step 2

      Combine the coconut cream, lime juice and garlic in a small bowl. Taste and season with salt and pepper.

    3. Step 3

      Arrange the warm carrots and spinach on a serving platter. Sprinkle with the nut mix. Drizzle over the dressing to serve.

    Tip: Natural selection - Carrots develop flavour with age, so don't buy any that are too thin or small. Cut off the tops for easier storage.

    Baby carrot know-how

    Baby carrots taste great with cumin, honey, butter, onion, parsley, chicken, potatoes, ginger and nutmeg. There's no need to peel baby carrots - just give them a scrub and away you go. Carrots really do help you see in the dark - they're high in beta-carotene, or vitamin A, which is vital for eye health.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

  • Method
  • Notes
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