Description
A taste of Andalucia – Spicy Carrots with Toasted Cumin Seeds & Garlic, a Moorish influenced side dish for Summer BBQ’s & Picnics
Ingredients
Scale
- 1kg of carrots gently scrubbed
- 2 cloves of garlic (root removed) finely chopped
- 1 tablespoon of toasted Cumin Seeds
- 2–3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon of Sherry Vinegar
- Salt & Pepper
- Chopped Flat Leaf Parsley for sprinkling on top (optional)
Instructions
- Pop carrots in a pan and cover with water.
- Add 2 teaspoons of salt.
- Boil until tender approx 20 minutes – test by using a table fork.
- Drain and leave to cool. Will cool faster if spread on a tray or chopping board in a single layer.
- Peel when able to hold by scraping skin towards you by using a small sharp knife.
- Slice on the diagonal and place in bowl or serving dish and mix with remaining ingredients.
- Buen Provecho!
- Prep Time: 5 mins
- Cook Time: 20 mins