~Best served cold and great for a big feast or even a summer BBQ or picnic~
Prep time: 10 minutes
Cook time: 30-45 minutes
6 carrots peeled and cut in half
1 diced spring onion
Juice of 1 lemon
1 tsp cumin powder
A good drizzle of olive oil
Salt and pepper to taste
Place the carrots in a pot, cover with water and boil on the stove. The carrots are ready when they are tender and a knife or fork can pierce through them easily. Place the carrots in a bowl and leave them to cool down. You can also put them in the fridge overnight and finish preparing the salad the next day, which is what I normally do.
Once cooled, dice the carrots and add the rest of the ingredients to the bowl and mix well. This salad is best eaten cold and even better the next couple of days as the flavours develop. This is a typical dish we make often for Jewish holiday celebrations or for summer BBQ’s, parties and picnics. It will keep in the fridge for 5-7 days, or maybe a little longer and you can always add a little more lemon juice or oil if needed.
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