Cumin Carrot Salad
(07 Mar 2016)

Cumin Carrot Salad Expresso
Cumin Carrot Salad

Recipe by Claire Allen

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 1/2 teaspoons crumbled dried chilies
1/4 cup plus 2 tablespoons extra virgin olive oil
1/3 cup of honey
25 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, ½ cm of the green tops left on
2 medium oranges
2 ripe Hass avocados
2 tablespoons freshly squeezed lemon juice
2 handful’s of coriander

Preheat the oven to 200°C.
Pound the garlic and salt in a mortar until you have a wet, fairly smooth paste. Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices.
Sprinkle on 3 healthy pinches of salt.
Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots.
Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
Cover the dish tightly with foil and put it in the oven.
Cook the carrots for 30 -35 minutes or until tender.
Take off the foil, drizzle the honey over the carrots and keep cooking until they are lightly browned.
While the carrots are roasting, segment the orange and squeeze the membranes into a small bowl to release the juice. Set it aside.
When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
Meanwhile, halve and peel the avo’s lengthwise. Cut the flesh lengthwise into slices about the same size as the carrots.
Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt.
Toss gently and well with your hands and add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful.
Make sure to scrape out and add all the garlicky spices left in the baking dish.
Toss it all together gently, being careful not to break the avocado slices.
Stack the carrots, avocado, and orange segments on a platter or in a serving bowl.
Top with the cilantro and serve right away.


Watch the recipe here:



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