Carrot salad

Carrot salad

20 mins



  • 1 teaspoon cumin seeds
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Coles Brand honey
  • Pinch Coles Brand ground cinnamon
  • Pinch cayenne pepper
  • 4 large carrots, cut into batons
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped pistachios


  • Step 1
    Cook the cumin seeds in a small dry frying pan over low heat for 2 mins or until fragrant and lightly toasted. Transfer to a plate to cool.
  • Step 2
    Place the lemon juice, oil, honey and spices in a small screw-top jar. Shake well to combine, and stand for 10 mins to develop the flavours.
  • Step 3
    Bring a large saucepan of salted water to the boil and add the carrots. Return to the boil and cook for 5 mins or until just tender. Drain.
  • Step 4
    Toss the carrots in the dressing. Sprinkle with coriander and pistachios.

Recipe courtesy of
Serving size 6

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