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Cooking with Djamel
Carrot salad
Peel and cut the carrots into thin slices 1 mm thick. Steam-cook the slices for about 20 minutes till soft. Leave to cool off and then mix with other ingredients in a bowl. Marinate for 2 hours or overnight so that the carrots absorb the flavours.
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Ingredients: 1 kg carrots 6 tbsp cumin 8 tbsp olive oil 4 tbsp Balsamico 3 garlic cloves, crushed Approx. 1/2 bundle of fresh cilantro (coriander) Salt and pepper |