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How to make Spiced roast carrot salad with coconut dressing

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 2 bunches baby (Dutch) carrots, tops trimmed leaving 2cm attached
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 125ml (1/2 cup) light coconut cream
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon finely chopped garlic
  • 50g baby spinach leaves
  • 35g (1/4 cup) Majans Bhuja Nut Mix

Method

  • Step 1 Preheat oven to 180°C. Place carrots, oil, cumin and ginger in a 2L (8-cup) capacity baking dish. Toss to coat. Roast for 40 minutes or until carrots are tender.
  • Step 2 Combine the coconut cream, lime juice and garlic in a small bowl. Taste and season with salt and pepper.
  • Step 3 Arrange the warm carrots and spinach on a serving platter. Sprinkle with the nut mix. Drizzle over the dressing to serve.