Spiced Carrot Salad

By Chef B. Boukim

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

• 1 lb Carrots, peeled and sliced
• 1 Garlic clove, minced
• 1 tsp Ground cumin
• 1/2 tsp Sweet paprika
• 1/2 tsp Ground coriander
• 2 tbsp Lemon juice
• 2 tbsp Extra virgin olive oil
• 2 tbsp Fresh cilantro, chopped
• 1 tbsp Fresh parsley, chopped
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Steam or boil the carrot slices until just tender, 8-10 minutes. Do not overcook — they should have a slight bite. Drain and let cool slightly.
2. In a small dry skillet, toast the cumin, paprika, and coriander over medium heat for 30 seconds until fragrant. Remove from heat.
3. Whisk the toasted spices, garlic, lemon juice, olive oil, salt, and pepper in a small jar.
4. Place the warm carrots in a bowl and pour the dressing over them. Toss to coat.
5. Let the salad sit for at least 15 minutes for the flavors to meld. Stir in the cilantro and parsley just before serving.