Make sure you take the time to toast the cumin seeds and grind them into a powder. This will provide you with the best and freshest flavor, rather than using cumin powder from a packet.
Moroccan Cumin Carrot Salad
- December 2, 2016
- 2
- 15 min Prep
- Cook
- Moderate Difficulty
Ingredients
- 2 tsp cumin seeds
- 2 large carrots, grated
- 2 tbs extra virgin olive oil
- 2 tbs fresh lemon juice
- ½ tsp sea salt
- 1 tbs raw honey
- Handful fresh mint, chopped
Directions
- Step 1
- Add cumin seeds to a dry fry pan and heat over a medium heat. Toast for 10 minutes, stirring occasionally. Add to a mortar and pestle and pound until it forms a coarse powder.
- Step 2
- Add the carrots, ground cumin seeds, olive oil, lemon juice, sea salt, honey and fresh mint to a large bowl. Mix together until well combined. You can either serve this straight away or it will keep well in the fridge for a few days and improve in flavor!
