Herby spring carrots
The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.
How long will it take?
20 minutes
What’s the serving size?
Serves 6 as a side-dish
What do I need?
- 2 litres water
- 500g spring carrots, trimmed
- 1 garlic clove, chopped
- 1/2 cup chopped fresh coriander
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- 1 tablespoon fresh orange juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
How do I make it?
- Bring 2 litres of water to a boil in a saucepan.
- Add carrots; cook 3 minutes or until crisp-tender. Drain.
- Place all remaining ingredients in a food processor; pulse until finely chopped.
- Spoon dill mixture over carrots; toss gently to coat. Serve warm.
