Cumin & Coriander seeds Salad

For 5/6 personnes

🥕6 large organic carrots

🥕1/2 lemon juice

🥕1 tablespoon maple syrup

🥕3 tablespoons olive oil

🥕1 teaspoon cumin seeds

🥕1 teaspoon coriander seeds

🥕1 handful hazelnut - roughly chopped. option toasted

🥕100gr crumbled feta cheese - goat and/or sheep milk

🥕1 handful cilantro

🥕salt & pepper

Slice and steam the carrots. They have to stay a little crushy.

While cooking the carrots, crush/grind the cumin and coriander seeds. Heat the olive oil, add and toast the crushed seeds, you add at this step, the crushed hazelnuts.

Once the carrots are cooked and the seeds toasted - not burned 😉 hazelnuts- combine in a large mixing bowl all the ingredients : carrots, olive oil with seeds, hazelnuts, maple syrup, lemon juice, feta, salt and pepper. Then add the cilantro. Adjust with extra olive oil or lemon.

Swipe to see the videos of each steps

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Ready to eat cold or warm, it’s a best seller at home!