Dear Dilla

Carrot, Coriander and Sun-dried Tomato Salad


Serves 2


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



  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.


Processed with VSCO with c1 preset



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