Caramelised carrot corn and coriander salad
Caramelised carrot corn and coriander salad
This salad has a great Southwestern slant. The tart lime juice and smoky overtones from the toasted cumin work beautifully with the caramelised carrot and sweet corn.
Serves 6
Step 1: 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.
Step 2: Caramelised Carrot, Corn and Coriander Salad
Pre-heat your barbecue flat top or frying pan to medium-high heat. Season the carrots with sea salt and fresh black pepper. Add a little oil to the cooking surface then add the carrot. 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 the carrot, and dress with the lime dressing. Portion into serving bowls and serve immediatly with lime wedges on the side.
THE INGREDIENTS
STEP 1
- 1/3 Cup Fresh Lime Juice
- 1 Tbl Cumin Seeds (toasted and ground)
- 1 Tbl Dijon Mustard
- 1 Tbl Honey (mild flavoured)
- 1/2 Cup Grapeseed Oil
- Flaky Sea Salt
- Freshly Cracked Black Pepper
STEP 2
- 1 kg Carrots (peeled and quartered lengthways)
- Flaky Sea Salt
- Freshly Cracked Black Pepper
- Canola Oil
- 4 Corn Cobs (cooked, corn sliced off in chunks)
- 3/4 Cup Coriander Leaves (roughly chopped)
- 1-2 Red Chillies (thinly sliced)
- Lime Dressing
- Lime Wedges (for serving)
Photography by Kieran Scott
