This rustic (purple and orange) carrot salad is a refreshing change. The sweetness of the caramelized carrots, corn and lime dressing added sweetness to the salad that contrasted well with the feta cheese. It's so yummy!
1/3 cup fresh lime juice
1 tbsp cumin seeds, toasted in a dry pan and ground
1 tbsp Dijon mustard
1 tbsp honey
1/2 cup grapeseed oil
sea salt and freshly ground black pepper
1kg carrots (purple and orange), peeled and quartered lengthwise
4 cobs sweetcorn, cooked and corn sliced off in chunks
3/4 cup roughly chopped coriander leaves
handful of feta cheese
1-2 red chillies, thinly sliced crosswise
Preheat your 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, feta and chilli.
Dress the salad with the lime dressing and serve immediately.
Place the lime juice, cumin, mustard and honey in a mixing bowl and whisk together.
Continue to whisk and slowly add oil until all incorporated. Season and refrigerate until required.
Recipe adapted from Stoked: Cooking with Fire by Al Brown