Cumin-coriander roast carrots with pomegranates & avocado from Simple: Effortless Food, Big Flavours (page 31) by Diana Henry

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Notes about this recipe

  • Emwestley on June 09, 2025

    Absolutely delicious. Would make again. Good carrot base for lunches and a delicious pomegranate dressing. Didn’t need to use the whole dressing quantity for the recipe. Swapped crushed garlic clove for roasted garlic purée which worked a treat. Will definitely make again as a bbq or sharing side.

  • ellwell on December 14, 2024

    The flavor combination was wonderful and the presentation on the platter was beautiful.

  • sjwill82 on May 10, 2021

    I made this as a side to baked trout (seasoned with cumin and coriander). I had no watercress or coriander so used rocket and dill and was very impressed with the flavor combinations. A definite remake

  • Wazzockbeak on October 10, 2018

    A really lovely supper for two using half quantities and a few subs, I had to use just lettuce and flat leaf parsley. A real boon is Morrison’s bag of frozen pomegranate seeds, very useful!

  • Mrs. L on February 21, 2017

    Surprised by the flavors here. I really liked the combination. Alas no pomegranate seeds as wrong time of year.

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