Carrot Salad With Olives, Honey and Cumin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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). 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 |
Directions:
1. Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.
2. Whisk the remaining 4 ingredients together, add to the salad and toss well again.
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