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Spiced roast carrot salad with coconut dressing
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious baby Dutch carrots shine in this flavorful spiced roast carrot salad drizzled with coconut dressing.
Ingredients:
  • 2 bunches baby (Dutch) carrots, tops trimmed leaving 2cm attached
  • 36.40 gm olive oil
  • 2.50 gm ground cumin
  • 1.25 gm ground ginger
  • 125ml (1/2 cup) light coconut cream
  • 10.60 gm fresh lime juice
  • 1/4 tsp finely chopped garlic
  • 50g baby spinach leaves
  • 35g (1/4 cup) Nut Mix
Instructions:
  • Preheat your oven to 180°C. In a 2L (8-cup) baking dish, combine carrots, oil, cumin, and ginger, tossing to coat evenly. Roast for 40 minutes or until carrots are tender.
  • Mix together the luscious coconut cream, zesty lime juice, and aromatic garlic in a small bowl. Sample the flavors and enhance with a touch of salt and pepper to elevate the taste.
  • Place the warm carrots and spinach elegantly on a platter. Generously sprinkle the nut mix over the top. Finish by drizzling the dressing just before serving.

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