Spiced Carrot and Ginger Salad with Cherry Tomatoes

1In a large skillet, heat the olive oil (3 tablespoon) over medium heat until shimmering.

2Add the grated ginger and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

3Add the shredded carrots (2 large), tomatoes and raisins to the skillet and stir well to combine with the ginger and oil.

4Sprinkle the cumin, cinnamon, coriander, smoked paprika (½ teaspoon), salt (¼ teaspoon), and black pepper (¼ teaspoon) over the carrots (2 large). Stir to evenly coat the carrots (2 large) with the spices. Add water (1-2 T) for moisture for steaming.

5Cook the carrot mixture for 5 to 7 minutes, stirring occasionally, until the carrots (2 large) are tender but still have a slight bite. Remove from heat and let cool slightly.

6In a small bowl, whisk together the lemon juice and honey (1 teaspoon) until well combined.

7In a large serving bowl, arrange the mixed salad greens as a bed.

8Place the warm spiced carrot and ginger mixture over the greens.

9Drizzle the lemon-honey (1 teaspoon) dressing over the salad.

10Gently toss the salad just before serving to combine all ingredients and distribute the dressing.