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Spiced Carrot Salad with Coconut Dressing

Spiced Carrot Salad with Coconut Dressing

Spiced Carrot Salad with Coconut Dressing

  • Prepare time20 Minutes
  • Cooking Time30 Minutes
  • ServesServes 4
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Ingredients

Product used:
Baby Carrots 500g
1 packet of McCain Baby Carrots – defrosted
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Salad

  • 250g salad leaves
  • 1 small red onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay Mix (from the snacks & nuts grocery section)

Dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepper

Method

1.Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
2.Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
3.Place salad leaves on a serving platter, top with red onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay snack mix and top with pomegranate seeds.
4.Drizzle dressing over the top of the salad and serve immediately.