Photo of Cumin, carrot & orange grain salad by WW

Cumin, carrot & orange grain salad

Points® value
Total Time
45 min
10 min
35 min
This is a flavour combo made in heaven – cumin’s earthy notes balance out the sweetness of the carrots and zesty orange perfectly


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


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


  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.


Did you know? Cumin seeds, rich in iron, are often chewed in India – it’s believed they may help prevent bloating