Recipe – Cumin & Honey Carrot Salad

Recipes

Cumin & Honey Carrot Salad with Saffy & Gremolata Dressing

Serves 4 – 6

INGREDIENTS

3-4 bunches heirloom or dutch carrots
2 tbsp olive oil
2 tbsp honey
1 tsp cumin seeds
¼ tsp chilli flakes – optional
1 tbsp thyme sprigs
salt & pepper to taste
½ cup smoked almonds, roughly chopped
275g jar of Yarra Valley Dairy Saffy
herbs to garnish

Dressing:
¼ cup of Yarra Valley Dairy Saffy oil
1 tsp cumin seeds
3 tbsp parsley, finely chopped
½ clove of garlic, crushed
2 tsp honey
zest of 1 lemon
juice of 1-2 lemons
salt & pepper to taste

METHOD

Pre heat oven to 180 °C.

Trim & scrub carrots. Cut large carrots in half length-wise & smaller carrots leave whole. Place carrots on an oven tray. Drizzle combined olive oil, honey, thyme, spices, salt & pepper over carrots.

Roast in oven, tossing occasionally until carrots are cooked and golden. Approximately 20-30 minutes.

Place all dressing ingredients in a jar with lid. Shake vigorously to combine. Alternatively whisk together in a bowl.

Place carrots on serving platter, drizzle with the dressing. Sprinkle crumbled Yarra Valley Dairy Saffy & smoked almonds. Garnish with herbs.

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