Monday, 2 July 2012

Spiced carrots

I believe this has something to do with Morocco.

Boil your chunkily chopped carrots for 4-5 minutes, then drain and cool. This was six medium carrots, a bit more than I need but I'd like to tuck into it tomorrow as well, when it's nicely chilled.
The dressing:
                                 Paprika powder (I used smoked Paprika)-1 teaspoon
                                 Cummin powder-1 teaspoon
                                 Lemon Juice -2 Tablespoons
                                 Olive oil- 2 Tablespoons
                                 Chopped parsley- 2 Tablespoons
                                 Salt -to taste

A great summer lunch.   Or a great little side dish.

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