Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
Moroccan Salad
Moroccan salad with goat's cheese, beetroot and oranges
Ingredients -
500g carrots, peeled, halved if large and cut into 2cm lengths
1 tsp cumin seeds
2 tbsp White Wine Vinegar
3 tbsp extra virgin olive oil
2 oranges
250g pack Beetroot, cut into chunks
200g Goat's Cheese, cut into chunks
20g pack fresh flat-leaf parsley, roughly choppped
Instructions
Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender. Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning. Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.첨부파일 : moroccanSalad(8665)_0400x0250.swf