Spiced Roast Carrot Salad With Coconut Dressing

Also called Dutch carrots, these sweet and crunchy baby carrots are the stars of this spiced roast carrot salad with coconut dressing.

The ingredient of Spiced Roast Carrot Salad With Coconut Dressing

• 2 bunches baby dutch carrots tops trimmed leaving 2cm attached
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 2 tsp ground ginger
• 125ml 1 2 cup light coconut cream
• 2 tsp fresh lime juice
• 1 4 tsp finely chopped garlic
• 50g baby spinach leaves
• 35g 1 4 cup majans bhuja nut mix

The Instruction of spiced roast carrot salad with coconut dressing

• preheat oven to 180u00b0c place carrots oil cumin and ginger in a 2l 8 cup capacity baking dish toss to coat roast for 40 minutes or until carrots are tender
• combine the coconut cream lime juice and garlic in a small bowl taste and season with salt and pepper
• arrange the warm carrots and spinach on a serving platter sprinkle with the nut mix drizzle over the dressing to serve

Nutritions of Spiced Roast Carrot Salad With Coconut Dressing

fatContent: 230 635 calories
saturatedFatContent: 20 grams fat

carbohydrateContent: 6 5 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 5 grams protein
sodiumContent: n a

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