Name: Andalusian Carrot Salad with Wakame Seaweed
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 500g carrots; 2 garlic cloves; 1 tbsp cumin seeds; 3 tbsp olive oil; 1 tbsp sesame seeds; 70g wakame seaweed; 2 tbsp sherry vinegar; salt and pepper to taste

This recipe comes from a time when the Iberian peninsular was under Moorish rule, when most of what are today, Portugal, Andorra and part of southern France were known as Al-Andaluz. Wakame is a light tasting, good introduction to the wonderful world of seaweed and is great added to salads. This dish works as a light vegetarian dish or as one to accompany meat or fish.

Andalusian Carrot Salad with Wakame Seaweed

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Cuisine: Vegetarian

Ingredients

Scale

500g carrots
2 garlic cloves
1 tbsp cumin seeds
3 tbsp olive oil
1 tbsp sesame seeds
70g wakame seaweed
2 tbsp sherry vinegar
salt and pepper to taste

Instructions

First peel your carrots and then using a mandolin or peeler, slice them into thin strips. Add the strips to a pan and cover with hot, but not boiling, water. Leave to soften for approximately 5 minutes, then drain and leave to cool.
In a pan, toast your cumin seeds and then add them to a pestle and mortar along with your chopped garlic and the olive oil and mix together.
Mix your wakame seaweed in with your carrots, and then pour over the vinegar together with your garlic mixture and the sesame seeds. Serve at room temperature. If you’re making this ahead of time just keep it in the fridge and remove ahead of serving.