QUICK CARROT SALAD WITH A CARDAMOM DRESSING
This zesty and refreshing salad makes the perfect side to accompany a curry or any spicy dish. It also adds a bit of interest to a BBQ side dish, and couldn't be easier to put together. Enjoy!
Serves 4
6 medium sized carrots
2 Rooted cardamom pods
1 tsp Rooted ground sumac
Good pinch freshly ground black pepper
75 ml extra virgin olive oil
Juice of 1 lemon
1 inch piece of fresh ginger, peeled and grated
Handful of fresh coriander leaves, roughly chopped
Handful of fresh mint leaves, roughly chopped
Pinch of salt (optional)
Peel the carrots and grate them into a bowl. Alternatively, if short on time you can use a blender to coarsely chop the carrots.
Crush the cardamom pods, use the tip of a knife to flick out the black seeds, and grind them in a pestle and mortar.
Whisk the olive oil with the lemon juice, ginger, cardamom, sumac, pepper and salt (if using).
When ready to serve, toss the grated carrot in the spiced dressing, along with the sliced coriander and mint.
Serves 4
6 medium sized carrots
2 Rooted cardamom pods
1 tsp Rooted ground sumac
Good pinch freshly ground black pepper
75 ml extra virgin olive oil
Juice of 1 lemon
1 inch piece of fresh ginger, peeled and grated
Handful of fresh coriander leaves, roughly chopped
Handful of fresh mint leaves, roughly chopped
Pinch of salt (optional)
Peel the carrots and grate them into a bowl. Alternatively, if short on time you can use a blender to coarsely chop the carrots.
Crush the cardamom pods, use the tip of a knife to flick out the black seeds, and grind them in a pestle and mortar.
Whisk the olive oil with the lemon juice, ginger, cardamom, sumac, pepper and salt (if using).
When ready to serve, toss the grated carrot in the spiced dressing, along with the sliced coriander and mint.