Thursday, 19 January 2012

Caramelised Carrot, Corn and Coriander Salad

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
canola oil
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.

Lime Dressing
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

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