They sat there in the fridge looking expectantly at me on a cold winter day. The little bag of baby carrots, waiting to be let out and begging me to unleash some creativity.
Hunger and not necessity is sometimes the mother of invention. So, I took the carrots and blanched the entire contents of the little bag. And then very simply tossed these warm carrots with tahini, olive oil, berbere, green chillies, fresh coriander, mint and lemon juice to create a salad that was the perfect, healthy lunch. It really is as simple as mixing these ingredients, but if you need a more precise how-to, here it is.
One small bag of baby carrots (One pound bag)
Two tbsps tahini
One tbsp olive oil
Two tbsps chopped coriander leaves
Two tbsps chopped mint leaves
Two tsps berbere (or paprika or one tsp chilly powder)
One hot green chilly finely chopped
Juice of half a lemon
Mix all the ingredients and serve hot or cold as a salad or side dish. If you have a few pomegranate seeds, you can use these for a colorful garnish.