1 tipCaramelised Carrot, Corn and Coriander Salad
Method
Lime Dressing
- 1Grind the cumin an a mortar and pestle then add the lime juice, mustard and honey. Gradually whisk in the oil and season with salt and pepper. Stor in a jug.
Carrot
- 1Preheat a chargrill or frypan over medium-high heat.
- 2Season the carrot with sea salt and fresh black pepper.
- 3Add a little oil to the cooking surface then add the carrot and cook until golden on each side and starting to soften.
- 4Remove and allow to cool before placing on a platter.
Bringing it all together
- 1Add the corn, coriander leaves and chilli to the carrot with the lime dressing.
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Ingredients
Lime Dressing
1/4 cups fresh Lime Juice
2 tsp Cumin Seeds, toasted and ground
1 tbsp Dijon Mustard
1 tbsp mild-flavoured Honey
1/4 cups Extra Virgin Olive Oil
Sea Salt flakes
freshly cracked Black Pepper
Salad
800 g Carrots (peeled and quartered lengthways)
Sea Salt flakes
Extra Virgin Olive Oil, to drizzle
2 heads of Corn, cooked, corn sliced off in chunks
1 cups Coriander leaves
2 small Red Chillies (thinly sliced)
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Don’t be afraid to get some colour on the carrots, it will only make them sweeter and add to the overall flavour of the dish.
Don’t be afraid to get some colour on the carrots, it will only make them sweeter and add to the overall flavour of the dish.
