Marinated Cauliflower and Carrot with cumin and cardamom
Many Mediterranean recipes are based on cooked vegetables marinated in lemon and oil.
Servings: 4 people
Equipment
- Saucepan
Ingredients
- 250 grams Cauliflower cut into florets
- 300 grams Carrots sliced at an angle
- 1 clove Garlic crushed
- 15 grams Cumin Seeds coarsely crush
- 8 whole Cardamom pods split
- 45 ml Lemon Juice
- 90 ml Cold Pressed Olive Oil Extra Virgin
- 15 grams Fresh Dill leaves
- 5 grams Dried Red Chilli chopped
- Sea salt to taste
Instructions
- Bring a saucepan of salted water to the boil. Add the cauliflower florets and sliced carrots and cook for 5 - 10 minutes. Drain well.
- In a bowl, add the garlic, cumin, cardamom, lemon juice and oil. Mix well.
- Add the dill and other spices to the mixture.
- Add this mixture to the drained vegetables, season with salt to taste and mix well.
- Leave to marinate for at least 10 minutes before serving.
