Cumin Roasted Carrot Ribbon Salad
Cumin Roasted Carrot Ribbon Salad

Cumin Roasted Carrot Ribbon Salad

These quick roast carrots are game-changing – in fact, they're the perfect solution to a quick working lunch. Make it vegan with a plant-based yoghurt, or add an additional portion of protein to turn it into a more substantial meal.
Total Time
20 Minutes
1 x 250g pouch of Merchant Gourmet Aromatic Persian-Style Quinoa & Lentils
2 large carrots, outer peel removed
2 tsp of ground cumin
150g of cucumber, cut into rounds
3 tbsp of plain yoghurt
Zest & juice of ½ small lemon
Pomegranate seeds, to serve (optional)
Step 1

Preheat the oven to 180°C Fan (200°C).

Step 2

Peel the carrots into ribbons, then chop any remaining core into matchsticks and spread evenly across a large baking tray. Sprinkle with 1 teaspoon of the cumin and 1 tablespoon of olive oil, then mix until coated. Roast for 10 minutes, flipping half way.

Step 3

Meanwhile, put the yoghurt, lemon zest and juice, and the remaining 1 teaspoon of cumin into a jar with a pinch of salt and 1 tablespoon of olive oil. Pop the lid on and shake to combine. Add 1-2 tablespoons of water until you reach the desired consistency.

Step 4

To serve, mix the grains, carrots and cucumber together, then place into bowls. Top with the yoghurt dressing and a handful of pomegranate seeds if desired.

Recipe Courtesy of

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