Warm carrot salad with toasted cumin dressing

A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish

  • Prep:35 mins
    , plus cooking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 141
  • fat 7g
  • saturates 1g
  • carbs 20g
  • sugars 5g
  • fibre 4g
  • protein 2g
  • salt 0.1g


  • 2 tsp cumin seeds
  • 750g carrots, cut into short sticks
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp lemon juice
  • 4 tsp light muscovado sugar
  • 2 garlic cloves, thinly sliced
  • ½ tsp paprika
  • handful of chopped coriander
  • finely grated zest of 1 lemon


  1. Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.

  2. Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.

  3. Whisk the oil, lemon juice and sugar, then stir in the garlic and 1?4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.

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