I don’t have too much to say this week. Things are busy as usual. This is a nice little Jamie Oliver recipe adapted to be a simple carrot salad (the original included lamb). Pretty tasty!
adapted from Jamie Oliver’s Jamie at Home cookbook
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon fresh ginger, minced
1 small clove garlic, minced
1/2 cup olive oil
1/2 cup red wine vinegar
salt and pepper
1 pound carrots
Start by toasting the cumin seeds in a pan over medium heat. They’ll toast quickly, so the minute you start to smell them, pull them off.
In the meantime, start peeling carrots. I shaved mine with a vegetable peeler, but you could also grate them on a box grater. Since the carrots are raw, you want a finer cut so that the carrot doesn’t overwhelm the dressing.
Crush the seeds in a mortar and pestle, then add the garlic and ginger. Smash a little more, then add a glug of olive oil. In a separate bowl, pour in the mixture from the mortar and pestle in with the rest of the olive oil, garam masala, and vinegar. Stir well to combine. Pour over carrots.