Carrot Salad With Olives Honey And Cumin Recipes

HONEY ROASTED CARROTS WITH CUMIN

Honey Roasted Carrots with Cumin image

Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.

Provided by Lorelei Diaz Vitulli

Categories Side Dish Vegetables Carrots

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g

CARROT SALAD WITH OLIVES, HONEY AND CUMIN

Carrot Salad With Olives, Honey and Cumin image

My DIL Leah made this Bill Granger salad for us last night. The original calls for a handful of small olives, Leah used a 375g jar of kalmata olives which was perfect. She cut the carrots into long thin matchsticks (julienne).

Provided by JustJanS

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 carrots, finely julienned
1 small red chile, seeded and finely chopped
2 tablespoons chopped fresh coriander
375 g kalamata olives, pitted
sea salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon runny honey
1 teaspoon ground cumin

Steps:

Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.
Whisk the remaining 4 ingredients together, add to the salad and toss well again.

Nutrition Facts : Calories 199, Fat 17, SaturatedFat 2.3, Sodium 851.4, Carbohydrate 13.2, Fiber 4.5, Sugar 4.2, Protein 1.6

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

CARROT & CUMIN SALAD

Carrot & cumin salad image

The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry

Provided by John Torode

Categories Dinner, Side dish

Time 20m

Number Of Ingredients 8

Ingredients

2 tsp cumin seed , toasted
zest and juice 1 lemon
thumb-sized piece of ginger , grated
5 tbsp olive oil
3 shallots , very thinly sliced
5 carrots , grated
small bunch coriander , chopped
½ small bunch mint , chopped

Steps:

Combine all the ingredients and season.

Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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