Winning over fussy eaters: The unexpected success of cumin and honey carrot salad

It is a universally acknowledged truth that parents who cook are often exhausted. We all recognize this struggle: working hard, under pressure, stimulating every ounce of creativity, only to be met with two simple words – "not good." Eventually, every parent reaches the same conclusion. When it comes to children, rely only on tried and tested (but nutritious) recipes. This mentality precisely fits the nature of a carrot salad.

Cooking for children often involves a strategic approach: the amount of "meat" consumed is significantly dependent on the allure of the side dish. Mashed potatoes and, indeed, carrot salad always seem to fare well. The second ingredient of the meal frequently gets switched up - variations have included apples, kohlrabi, and even sunflower seeds. One day, on a whim, two highly uncommon ingredients were tossed into the mix – ground cumin and honey. The result? Surprisingly successful.

Today, I tend to prepare this particular version of carrot salad for my family. It's beloved by all, which leaves me satisfied knowing that besides serving healthy carrots, the children also receive the nutritional benefits of honey. Striving for this beneficial balance is the so-called "win-win". Isn't that fabulous?

Ingredients:

• A few carrots, about 500 grams,
• 3 tablespoons of olive oil,
• 3 tablespoons of lemon juice,
• 1 teaspoon of honey,
• 1/2 teaspoon of ground cumin,
• salt, pepper (optional).

1. First, peel and grate each carrot on the medium holes of a grater. Then, add the olive oil and lemon juice. Throw in a teaspoon of honey - it's best if it's liquid, but most importantly, it should be authentic.
2. Lightly season the salad with a sprinkle of salt and pepper. Most versions of this salad include sugar, but in this recipe, honey is the substitute.
3. Mix all the ingredients together, and it's ready to serve. Bon appétit!