Friday, May 17, 2013

Caramelised Carrot, Corn and Coriander Salad recipe

Caramelised Carrot, Corn and Coriander Salad
Caramelised Carrot, Corn and Coriander Salad

This salad has a great South-Western slant. The tart lime juice and smoky overtones from the roasted cumin work beautifully with the caramelised carrot and sweetcorn

Caramelised Carrot ingredients: 1 kilogram carrots, peeled and quartered lengthwise. canola oil. 4 cobs sweetcorn, cooked and corn sliced off in chunks. 3/4 cup roughly chopped coriander leaves. 1-2 red chillies, thinly sliced crosswise. sea salt and freshly ground black pepper. Dressing: 1/2 cup fresh lime juice. 1 tablespoon cumin seeds, toasted in a dry pan and ground. 1 tablespoon Dijon mustard. 1 tablespoon mild-flavoured honey. 1/2 cup grapeseed oil. sea salt and freshly ground black pepper

Caramelised Carrot recipe: Dressing: Place the lime juice, cumin, mustard and honey in a mixing bowl, and whisk together. Continue to whisk and slowly add the oil until all incorporated. Season and refrigerate until required. Preheat a barbecue flat-top or frying pan to medium-high heat. Season the carrots with sea salt and black pepper. Add a little oil to the cooking surface then add the carrots. Cook until golden on each side and starting to soften. Remove and cool before placing in a large mixing bowl. Add the corn, coriander leaves and chilli
To serve: Dress the salad with the lime dressing and serve immediately with lime wedges in a bowl on the side. By then, the Caramelised Carrot is ready