Dear Dilla

Carrot, Coriander and Sun-dried Tomato Salad

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Serves 2

INGREDIENTS

4 – 5 carrots, chopped

2 medium yellow or red onions, halved and sliced

1 bunch coriander/cilantro, roughly chopped

8 – 10 sun-dried tomatoes, sliced

1 tbsp (15 g) smoked paprika

1 tbsp (15 g) cumin

Salt and pepper to season

Olive oil and balsamic

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INSTRUCTIONS

  1. Preheat the oven to 350F/180C.
  2. In a large baking pan add the carrots, onions, and most of the smoked paprika and cumin (reserving a dash for later). Season with salt and pepper. Add a generous dash of olive oil. Combine and roast for 20 – 30 minutes or until the everything is tender and roasted. Set aside to cool.
  3. When the carrots and onions have cooled to room temperature, add the coriander, tomatoes, and a small dash of smoked paprika and cumin, salt, pepper, olive oil and balsamic to the pan. Mix in the pan so everything picks up the oils from the roasted vegetables.

 

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