Cumin, carrot & orange grain salad
8
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This is a flavour combo made in heaven – cumin’s earthy notes balance out the sweetness of the carrots and zesty orange perfectly
Ingredients
Carrots, raw
400 g, baby, trimmed, scrubbed and halved
Ground Cumin
2 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Wholegrain basmati rice & quinoa, microwaveable
2 pouch(es), prepared as instructed
Orange
1 zest(s) of 1
Freshly squeezed orange juice
2 serving(s)
Olive Oil
1 tablespoon(s)
Dijon Mustard
1 teaspoon(s), heaped
Chilli, green or red
1 individual, finely sliced
Coriander, fresh
1 tablespoon(s), leaves picked
Light feta cheese
50 g, crumbled
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread out the carrots on a large baking tray. Sprinkle over the ground cumin and coriander, and season well. Lightly mist with cooking spray. Roast in the oven for 35 minutes, or until softened and golden.
2
Meanwhile, cook the grain pouches according to the pack instructions. Put into a large bowl along with the roasted carrots. In a small bowl, whisk together the orange zest, juice, olive oil and mustard, and season lightly. Pour over the grains and toss to combine.
3
Divide the carrot salad between 4 shallow bowls or plates, then top with the chilli, coriander and feta to serve.
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