Roasted Baby Carrot Salad with a Cumin and Orange Dressing » Dish Magazine
Serves: 6 INGREDIENTS 800 grams assorted baby carrots, e.g. orange, purple and white olive oil sea salt and freshly ground pepper Dressing 3 tablespoons olive
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Ingredients
- 800 grams assorted baby carrots, e.g. orange, purple and white
- olive oil
- sea salt and freshly ground pepper Dressing
- 3 tablespoons olive oil
- 1 teaspoon finely grated orange zest
- 1 tablespoon each orange and lemon juice
- 1 teaspoon ground cumin
- 1 clove garlic, crushed
- 2 tablespoons chopped mint, plus extra to garnish
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