No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings |
||
| Calories 199 | ||
| Calories from Fat 153 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.0g | 26% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 851mg | 35% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 4.2g | ||
| Protein 1.6g | 3% | |
Carrot Salad With Olives, Honey and Cumin
By: JustJanS
Apr 14, 2008
My DIL Leah made this Bill Granger salad for us last night. The original calls for a handful of small olives, Leah used a 375g jar of kalmata olives which was perfect. She cut the carrots into long thin matchsticks (julienne).
SERVES 4
Ingredients
- 3 carrots, finely julienned
- 1 small red chile, seeded and finely chopped
- 2 tablespoons chopped fresh coriander
- 375 g kalamata olives, pitted
- sea salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon runny honey
- 1 teaspoon ground cumin
Directions
1
Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.2
Whisk the remaining 4 ingredients together, add to the salad and toss well again.
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- Course > Salads
- Main Ingredient > Vegetables > Carrots
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Terese
On Apr 21, 2008
I have not made this recipe but had the pleasure of enjoying the last time I caught up with Jan. Such a simple recipe but with such outstanding flavours, who would have thought a carrot salad could be so wonderful. I hope to make this very soon. Thanks Jan - I love your recipes
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