Spiced roast carrot salad with coconut dressing

Cooking Salads Spiced roast carrot salad with coconut dressing

Also called Dutch carrots, these sweet and crunchy baby carrots are the stars of this spiced roast carrot salad with coconut dressing.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Place carrots, oil, cumin and ginger in a 2L (8-cup) capacity baking dish. Toss to coat. Roast for 40 minutes or until carrots are tender.
  2. Combine the coconut cream, lime juice and garlic in a small bowl. Taste and season with salt and pepper.
  3. Arrange the warm carrots and spinach on a serving platter. Sprinkle with the nut mix. Drizzle over the dressing to serve.

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2 bunches baby carrots, tops trimmed leaving 2cm attached
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground ginger
125ml light coconut cream
2 tsp fresh lime juice
1/4 tsp finely chopped garlic
50g baby spinach leaves
35g Majans Bhuja Nut Mix

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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