Moroccan Carrot, Orange and Pomegranate Salad

  • 2 servings
  • 15 minutes to prepare
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Ingredients

  • 1x 200g punnet baby carrots
  • 1tbsp extra virgin olive oil
  • 1/4tsp crushed cumin seeds
  • Salt and pepper, to taste
  • 1 handful of mixed salad leaves
  • 1 medium orange, peeled
  • 50g pomegranate seeds
  • 1 large sprig of mint
  • 1 large sprig of coriander
  • For The Dressing:
  • 1tbsp tahini
  • 1tbsp lemon juice
  • 1tbsp extra virgin olive oil

Instructions

Method

  1. Preheat the oven to 200°c / 180°c Fan / 392°F / Gas Mark 5.
  2. Cut the carrots in half lengthways, rub with olive oil and season with crushed cumin seeds.
  3. Roast in the oven for 8-10 minutes until charred at the edges.
  4. To prepare the dressing, whisk together the tahini, lemon juice and olive oil and season to taste.
  5. Wash the mixed salad leaves and place onto a salad dish.
  6. Layer with slices of peeled orange and pomegranate seeds.
  7. Top with the roasted warm carrots and season to taste.
  8. Garnish with mint and coriander and dress with the tahini dressing.

Chef’s Tip

Add some crumbled feta for extra protein and a kick of creamy saltiness.

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