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June

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Honey and zaatar carrot salad recipe

Created by Allan Campion and Michele Curtis

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Cuisine:
Serves 4

Carrots prepared in this way can be part of a Middle Eastern mezze, as their inherent sweetness makes them a natural match with spices and lemon juice.

Ingredients

Oil for cooking

6 carrots,
peeled and sliced

1 1/2 tsp
smoky paprika

1 tsp ground
cumin

1 tsp ground
coriander

1 tsp zaatar

Pinch of
saffron threads

1 tbsp honey

2–3 tbsp
lemon juice

2 tbsp
chopped coriander (optional)

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Preparation

Heat a heavy-based frypan over a medium heat. Add enough oil to cover the base of the pan and add the carrots, spices and saffron. Cook until the carrots are golden and beginning to become tender. Add the honey and lemon juice, reduce heat and cook for a further 3–4 minutes.

Remove from heat and place in a serving bowl. Sprinkle coriander over to serve, if desired.

If you enjoyed this Honey and zaatar carrot salad recipe then browse more salad recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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