Salt & vinegar roast pork with potatoes
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Stir-fried cumin carrots
Serves 8-10
Easy
Prep:
Cook:
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Skip to ingredients
- 3 tbsp vegetable oil
- 400g baby heritage carrotswashed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
- 3 garlic clovespeeled and sliced
- 1 tbsp cumin seeds
- pinch chilli flakes
For the dressing
Nutrition: Per serving (10)
- kcal95
- fat9g
- saturates1g
- carbs3g
- sugars2g
- fibre2g
- protein1g
- salt0.1g
Method
step 1
Mix all the dressing ingredients together and set aside.
step 2
Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
