Name: Cumin glazed carrots and corn and broad bean salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: Cumin glazed carrots; 500 gram carrots, thinly sliced; 20 gram butter; 2 teaspoon caster sugar; 1 teaspoon cumin seeds; Corn and broad bean salad; cooking oil spray; 3 corn cobs, husks removed; 500 gram frozen broad beans; 1 small red onion, finely chopped; 1/4 cup cider vinegar; 2 tablespoon olive oil

Ingredients

Cumin glazed carrots

500 gram carrots, thinly sliced

20 gram butter

2 teaspoon caster sugar

1 teaspoon cumin seeds

Corn and broad bean salad

cooking oil spray

3 corn cobs, husks removed

500 gram frozen broad beans

1 small red onion, finely chopped

1/4 cup cider vinegar

2 tablespoon olive oil

Method

Cumin glazed carrots

1.Cook carrots in a large pan of boiling water until tender. Drain well.

2.Melt butter over low heat in same cleaned pan. Stir in sugar and cumin. Cook for 1-2 minutes until sugar dissolves. Add carrots, stirring, until heated through.

Corn and broad bean salad

3.Preheat a char-grill or barbecue plate on high. Spray with oil.

4.Cook corn for 12-15 minutes, turning occasionally, until golden and tender. Cool. Slice kernels from cob with a sharp knife into a large bowl.

5.Meanwhile, cook beans in a large saucepan of boiling, salted water for 3-5 minutes until just tender. Drain. Peel away outer skin.

6.Add beans and onion to corn with vinegar and oil. Season to taste and toss well.

If preferred, use drained corn kernels – these can be tossed in a little oil in a pan.
Note

Woman's Weekly Food

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Ingredients

Method

Cumin glazed carrots

Corn and broad bean salad

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