Carrot, Olive & Almond Salad

Name: Carrot, Olive &amp; Almond Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Cumin seeds, ½ teaspoon; Multicolored carrots, 1 lb (450 g); Green olives, pitted, ¼ cup (1 ½ oz/40 g); Fresh flat-leaf parsley, ¼ cup (¼ oz/7 g) loosely packed; Lemon juice, 1 teaspoon; Extra-virgin olive oil, 2 tablespoons; Sea salt and freshly ground pepper; Roasted almonds, ¼ cup (1 ¼ oz/35 g) chopped

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Jane Goodall, DBE

lunch dinner snack

Ingredients

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Cumin seeds, ½ teaspoonMulticolored carrots, 1 lb (450 g)Green olives, pitted, ¼ cup (1 ½ oz/40 g)Fresh flat-leaf parsley, ¼ cup (¼ oz/7 g) loosely packedLemon juice, 1 teaspoonExtra-virgin olive oil, 2 tablespoonsSea salt and freshly ground pepperRoasted almonds, ¼ cup (1 ¼ oz/35 g) chopped

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Instructions

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Step 1

In a frying pan, toast the cumin seeds over medium-low heat, stirring, until fragrant and starting to brown, 2–3 minutes. Transfer to a plate and let cool.

Step 2

Using a mandoline or a box grater, shave the carrots lengthwise into thin ribbons. Transfer to a large bowl and set aside.

Step 3

Coarsely chop the olives and parsley. Transfer to a small bowl, add the lemon juice and toasted cumin seeds, and stir with a fork to combine. Add the oil in a thin stream, whisking until the dressing is well blended. Season to taste with salt and pepper.

Step 4

Add the dressing to the carrots and toss well. Divide the salad among plates, sprinkle with the almonds, and serve right away.