Carrot, Coriander and Sun-dried Tomato Salad
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
- Preheat the oven to 350F/180C.
- 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.
- 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.