Saturday, 18 January 2014

Spice Roasted Carrots with Paneer and Sesame

This is this weeks awesome recipe find. Spicy, sweet, fresh and not too fiddly. Try it, it has shot to no 1 spot in my salad repetoire. It says it serves 4-6 but we had it on its own for lunch and it just did 2 so be generous!

It is taken from another awesome find Do Ahead Dinner by James Ramsden - I HATE actually having to cook when we have friends over. Who wants to miss out on the chat by being in the kitchen?! So this has some great ideas to make yummy and unusual dishes beforehand and look like you've just rustled them up!


1tbsp coriander seeds
1tsp cumin seeds
2 tbsp sesame seeds
1 tsp black onion seeds
1 tbsp runny honey
4tbsp groundnut oil
1kg carrots - peeled and sliced thickly at an angle
2 red onions - peeled and sliced
2 green chillies
salt and pepper
200g paneer cheese - cubed
fresh coriander

For the dressing:

juice of 1/2 lemon
2 tbsp groundnut oil
a few shakes of toasted sesame oil

- Preheat the oven to 220 c/ 424 f/ Gas Mark 7
- Put a dry frying pan over a medium heat and add the coriander and cumin seeds. Toast for a minute. Do the same with the sesame and onion seeds and crush them all roughly together. Mix in the honey and oil and coat the carrots, onion and chillies and season with salt and pepper.
- Roast for 40 mins.
- Heat some oil in a frying pan and cook the paneer until crisp and golden. Add to the cooked veg.
- Mix the dressing and toss the salad.
- Mix in some chopped fresh coriander and serve.


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