Name: Carrot, raisin and herb salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1.2 kilogram baby carrots, trimmed; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon ground cinnamon; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) orange juice; 2 tablespoon lemon juice; 1/3 cup (50g) raisins; 2/3 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup firmly packed fresh mint leaves

Ingredients

1.2 kilogram baby carrots, trimmed

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon ground cinnamon

1/4 cup (60ml) olive oil

1/4 cup (60ml) orange juice

2 tablespoon lemon juice

1/3 cup (50g) raisins

2/3 cup coarsely chopped fresh flat-leaf parsley

1/4 cup firmly packed fresh mint leaves

Method

1.Preheat oven to 200°C.

2.Combine carrots, spices and half the oil in large shallow baking dish. Roast, uncovered, about 15 minutes or until carrots are tender. Cool 20 minutes.

3.Meanwhile, make dressing by combining juices, raisins, remaining oil and half the parsley in a large jug. Season to taste.

4.Serve carrots drizzled with dressing, and sprinkle with mint leaves and remaining parsley.

You’ll need 3 bunches of baby carrots.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook