I decided to experiment by introducing two entirely unusual elements for these types of dishes - ground cumin and honey. The ...

cumin, garlic and 1 teaspoon salt. Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad ...

Mix in cumin, salt and pepper. Set aside. Steam carrots for 1 minute. Cool and refresh in ice water. Drain.They should still be very crunchy and bright orange in color. 8. Cut prunes into halves.

A fantastic mix of sweet and savoury makes for the perfect barbecue salad ... Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and ...

This carrot salad gets an extra tangy touch from the Muscadine wine vinaigrette and the pickled pepper relish. You can swap in purchased chow chow mix or pickled peppers if you don't have time to ...

Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Roast for 10-15 ...

Add cumin, coriander and fennel seeds and sizzle ... Season to taste with salt and pepper. 1. Toss carrot, currants and parsley (if using) together in a bowl. Season with a little salt, dress ...

Cucumber/carrot/bell pepper ... garlic, salt, pepper and cumin to make the tahini salad dressing. Pour over the lentils and toss to combine. Since there aren’t any leafy greens in here, this ...

Boil black chickpeas, then mix with chopped onions, tomatoes, cucumbers, and coriander. Toss with lemon juice, black salt, ...