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Salad · Middle Eastern

Yemeni Spiced Carrot and Coriander Salad

20 min Serves 4 ~122 kcal/serving ~£3.00 (£0.75/serving) Gluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 5 carrot, grated
  • 20 g fresh coriander, chopped
  • 1 garlic cloves
  • 0.5 tsp ground cumin
  • 100 g natural yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
122 kcal
Protein
2.5 g
Carbohydrate
9.3 g
of which sugars
7.7 g
Fat
7.8 g
of which saturates
1.4 g
Fibre
3 g
Salt
0.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Whisk the yoghurt, lemon juice, olive oil, crushed garlic and cumin together, and season with salt and pepper.

  2. 2

    Toss the dressing through the grated carrots.

  3. 3

    Stir in most of the coriander, saving a little to scatter over the top.

  4. 4

    Serve chilled or at room temperature.

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