Gruyere with spicy carrot salad
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Serves
4
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60 ml (¼ cup)
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extra-virgin olive oil
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½ tsp
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each of coriander seeds and cumin seeds
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12
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fresh curry leaves
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2 tsp
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finely grated ginger
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1
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clove of garlic, finely grated
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1 tsp
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lime juice
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2
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carrots, peeled and shaved lengthways
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1
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long green chilli, thinly sliced
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¾ cup
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loosely packed baby coriander leaves
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300 gm
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Gruyère, thinly sliced
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1
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Heat olive oil in a small saucepan over medium heat, add spices and curry leaves and sauté for 2-3 minutes or until fragrant. Cool, then add ginger, garlic and lime juice.
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2
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In a large bowl, combine a little spice oil, carrot, chilli and coriander, season to taste with sea salt and freshly ground black pepper. Divide among plates with Gruyère, drizzle with remaining dressing and serve immediately.
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Drink Suggestion An aromatic gewürztraminer.
RECIPE Rodney Dunn
PHOTOGRAPHY Luke Burgess
STYLING Rodney Dunn