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.

Recipe «Spiced roast carrot salad with coconut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.