Carrot Salad with Cumin Preserved Lemon & Almonds


This is such a simple salad and so incredibly tasty! I hope you enjoy it as much as I did.

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Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 Recipe

Carrot Salad with Cumin Preserved Lemon & Almonds

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Carrot Salad with Cumin Preserved Lemon & Almonds

Ingredients

  • 350g Organic carrots, washed, peeled and quartered lengthways
  • 5cm piece Fresh ginger, peeled and grated
  • 1 Clove of garlic, finely chopped
  • 1 Preserved lemon, rinsed and finely chopped
  • 40g Butter (salted)
  • A handful Mint and parsley, washed and finely chopped
  • 0.5 tsp Cumin seeds
  • 0.5 tsp Coriander seeds
  • To taste Salt & pepper
  • 0.25 tsp Orange blossom water

Instructions

  1. Boil the carrots in salted water for 3-4 minutes until al dente (nearly cooked);
  2. In a frying pan, dry fry the cumin and coriander seeds until they gently toast and brown;
  3. Grind up the seeds in a pestle and mortar;
  4. In a pan, melt the butter and fry the spices for 1 minute, then add the ginger and garlic and cook for 1-2 minutes, then add the carrots and cook for 3-4 minutes until cooked;
  5. Remove from the heat and stir in the preserved lemon and sprinkle the herbs over. Serve.
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